Moules Portuguese

From Belgo, a lip-smacking dish of mussels with a gutsy tomato, paprika and chorizo sauce
Moules Portuguese
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 3 tbsp olive oil
  • 3 tbsp onions, finely chopped
  • 1 clove garlic, rushed
  • 1 tsp Spanish paprika
  • 7cm piece picante chorizo, sliced
  • 1 fresh red chillies, eseeded and chopped
  • 250 ml passata, (bottled sieved tomatoes)
  • 600 g mussels, cleaned and bearded
  • 3 tbsp dry white wine
  • 1 plum tomato, quartered
  • 4-6 new potatoes, halved and cooked
  • 4 tbsp basil, shredded
  • freshly ground black pepper

Tips and Suggestions

To clean mussels, scrub under cold running water, detaching the beard with a small sharp knife. Discard any with broken shells and any with open shells that do not close when tapped. After cooking, discard any that have not opened.

Real Cork recommends: enjoy with Vinho Verde from near the Douro and Quinta da Covela


1. Heat 2 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.

2. Stir in the paprika and continue to cook, covered, for 5 minutes.

3. Add the sliced chorizo and the chilli cooking for a further 5 minutes.

4. Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.

5. While the sauce is cooking, heat the remaining tablespoon of oil in a heavy-based pan over medium-high heat. Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)

6. Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.

7. Add the basil and pour into a bowl. Serve immediately.

Rate This Recipe