Alice's Portuguese Mussels
Discover this savory Portuguese mussels recipe, infused with garlic, onions, olive oil, and lemon juice. A simple, flavorful dish ideal for gluten-free and dairy-free plans and compliant with various IBD nutritional therapies.
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Ingredients
1 TBSP olive oil
8-10 garlic cloves, peeled and chopped fine
½ medium onion, peeled and chopped fine
½ cup white wine vinegar
1½ cups water
2 lemons, juiced
2 pounds fresh mussels or littleneck clams, scrubbed clean and rinsed well
1 TBSP (15 ml) olive oil
8-10 garlic cloves, peeled and chopped fine
½ medium onion, peeled and chopped fine
120 ml white wine vinegar
360 ml water
2 lemons, juiced
880 grams fresh mussels or littleneck clams, scrubbed clean and rinsed well
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Instructions
- Rinse the mussels thoroughly under running water. Discard any mussels that are open and stay open after you give them a litte flick on the shell. (they should slowly close of you do that).
- On a stovetop burner, heat a deep (soup) pot with the olive oil on a medium flame.
- First, add in the garlic and onions, and allow to cook for 2-4 minutes.
- Once they are golden, stir in the vinegar, water, and lemon juice to the pot.
- Finally add in the mussels, and allow them to cook until the mussel shells all open up, about 5-10 minutes. Discard any mussels that have not opened up after cooking
Nutritional Info
Storage
Notes
Alice, my husband's mother, shared this family recipe when we first met. Ethnic Portuguese cooking is well known for its use of olive oil, garlic and onions. She created this dish using mussels, or small clams, often called Littlenecks in New England. This recipe also provides you with a tasty broth that you will want to soak up using SCD bread. - Pam
Additionally -you can dip the mussels in some garlic sauce. See related recipes.
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