Portuguese Mussel Feast Recipe
In this recipe, fresh mussels are served simply in a light sauce, with wine, tomatoes, herbs, garlic and a hint of spice, all evoking the mood of southern Europe. In Portugal, where this recipe comes from, it is known as a ‘a hot salad’ and is served both as a first course and as a main dish, with a bottle of chilled vinho verde.
- 1 lb (500 g) hake or cod, cut into 5 cm/2 inch pieces
- 2 lb (1 kg) mussels, scrubbed and bearded
- 7 oz (1 x 200 g) can red peppers, drained and sliced
- 4 large tomatoes, skinned, deseeded and quartered
- 2 tablespoons tomato purée
- 8 tablespoons dry white wine
- 3 tablespoons fresh white breadcrumbs
- 6 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons chopped parsley
- ½ teaspoon dried thyme
- Large pinch of cayenne
- 1 garlic dove, crushed (optional)
- 1 small onion, chopped
- 1 bay leaf
- To make the marinade, combine all the ingredients in a deep flameproof casserole then add the hake or cod. Cover the casserole and set aside for at least 2 hours so that the fish can absorb the flavours.
- Transfer the casserole to a preheated oven, 190°C (375°F), Gas Mark 5, and bake the fish in the marinade for 15 minutes.
- Add the mussels, red peppers, tomatoes, tomato purée, wine and breadcrumbs. Stir carefully without breaking up the fish and cook, uncovered, for 10 minutes.
- Taste the sauce and adjust the seasoning, if necessary, and discard any mussels that have not opened. Serve at once with crusty bread.