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Portuguese-Style Mussel Stew



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1 1⁄2 lb. fresh blue cultured mussels
1⁄4 cup olive oil
2 1⁄2 cup yellow onions, diced
1⁄4 cup garlic, minced
5 oz. chorizo sausage, sliced
1⁄2 cup slice pepperoni
2 tsp. sweet paprika
1⁄4 tsp. hot red pepper flakes
2 bay leaves
1⁄2 cup dry white wine
1 can plum tomatoes, un-drained (28 oz.)
4 cup whole green kale leaves, tightly packed
1 tsp. lemon juice, fresh
1⁄2 tsp. salt
2 tbsp. cilantro leaves and stems, fresh, chopped
2 tbsp. Italian parsley, fresh, chopped


  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    In a large nonreactive stockpot set over medium heat, heat olive oil until it ripples. Add onions and cook until soft, about 5 minutes.
  3. 3
    Stir in paprika, pepper flakes and bay leaves, and cook for 1 minute.
  4. 4
    Pour in wine and simmer until it is reduced by half, about 2 minutes.
  5. 5
    Add the tomatoes and their juice, breaking up the tomatoes with the back of a spoon. Stir in chicken stock. Reduce heat to low and simmer for 20 minutes.
  6. 6
    Add chickpeas and kale, cover and simmer for 10 minutes.
  7. 7
    Add mussels, cover, and simmer until they are open, 4 to 6 minutes. Discard any mussels that don’t open. Stir in lemon juice, salt, cilantro and parsley. Serve immediately in a large bowl. 


Recipe provided by Mussel Industry Council. Visit them Source: Chef Kevin von Klause (

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preparation methods
cuisines European, Spanish & Portuguese
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