Seaman’s mussels (Mexilhões à marinheiro)

This is the simplest way of cooking mussels I know. Not too many flavors, just delicious seafood and amazing sauce to dip your bread into.

– 1.5 lb mussels
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 tbsp butter
– 2tbsp olive oil
– 1 bay leaf
– 1 cup white wine
– parsley, one whole bunch tied with string

In a large pot, melt butter and olive oil. Add the onion, garlic, and bay leaf and let soften (this is what is called in Portugal “refogado” and it is the base for most of our dishes). Add the white wine and the parsley bunch and let boil for 5 min. Add the mussels, cover and cook until the mussels are open (should take 5 to 10 min). Remove the mussels to a tray, and let the sauce reduce for 2 or 3 more minutes. Remove the parsley and pour sauce over mussels. Serve with lemon and lots of bread for sauce dipping.



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