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Portuguese Mussel Feast Recipe

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.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Seafood, Side Dishes, Starters
Cuisine Portuguese
Servings 4


  • 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
  • #Marinade#
  • 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.
    Portuguese-Mussel-Feast-Recipe-calories-nutrition-low carb
    Portuguese-Mussel-Feast-Recipe-calories-nutrition-low carb
Keyword Mussel Recipes, Snacks