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Portugese Stew with Mussels

Cooking time: 50

Cooking method: Stove top


  • 60ml olive oil
  • 1 medium onion, diced
  • 1 bulb fresh fennel, diced
  • 4 garlic cloves, peeled & crushed
  • 1-2 chorizo sausage, sliced
  • 2 tsp sweet paprika
  • ½ tsp cayenne pepper
  • 2 bay leaves
  • 125ml dry white wine
  • 300ml tomato juice
  • 300g fresh ripe tomatoes, rough chopped
  • 150g sundried tomatoes, rough chopped
  • 200ml chicken stock
  • 36 New Zealand Greenshell™ mussels (half shell)
  • 1 tsp fresh lemon juice
  • 6 stems fresh coriander, rough chopped leaves and stem
  • 6 stems fresh Italian parsley, rough chopped leaves and stem
  • salt to taste

Cooking instructions

  1. In large stockpot set over medium heat, heat olive oil.
  2. Add onion & fennel bulb, cook until soft, about 5 minutes.
  3. Add garlic and cook for 2 minutes. Add chorizo and cook for 5 minutes.
  4. Stir in paprika, cayenne pepper & bay leaves, cook for 1 minute.
  5. Pour in wine & simmer until the liquid is reduced by half, about 2 minutes.
  6. Add the tomato juice, chopped tomatoes & sundried tomatoes. Stir in chicken stock. Reduce heat to low and simmer for 20 minutes.
  7. Add mussels, cover, and simmer for another 5 minutes. Stir in lemon juice, season with salt then add the coriander and parsley. Serve immediately.

This recipe serves 4-6 people.

Notes: This dish is complemented with a warm fresh loaf of bread & good quality extra virgin olive oil.

Image and recipe courtesy Nurtured Seafood