🇵🇹 Portugal · Food
Mexilhões à Moda de Setúbal
By eatmundo · August 3, 2026
🇵🇹 PTFresh mussels steamed in a vibrant, garlicky tomato and white wine sauce. This coastal classic celebrates the Atlantic bounty found in the region of Setúbal.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean the mussels thoroughly by scrubbing shells and removing the beard under cold running water.
- 2
Heat the olive oil in a large deep pan over medium heat.
- 3
Add the finely chopped onions and garlic, sautéing until they are translucent and fragrant.
- 4
Stir in the chopped tomatoes and cook for 5 minutes until they start to break down into a sauce.
- 5
Add the mussels to the pan and pour in the white wine.
- 6
Cover the pan tightly with a lid and steam for 5 to 7 minutes until all mussels have opened.
- 7
Discard any mussels that remain closed, as they are not safe to eat.
- 8
Finish by stirring in chopped parsley and serve immediately with crusty bread for dipping into the sauce.
Frequently Asked Questions
What if some mussels don't open?+
Always discard any mussels that remain closed after steaming, as they may be spoiled.
Do I need to soak the mussels?+
No soaking is required, but thorough scrubbing under cold running water is essential.
Can I add spice?+
Yes, a pinch of chili flakes or piri-piri oil is a common and delicious addition.
What type of wine is best?+
A dry, acidic white wine (Vinho Verde is perfect) provides the best balance to the mussels.
🇵🇹 PTMundo Match
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