Smoky Portuguese-Style Mussels

Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.)

Ingredients:

• 2 teaspoons canola oil
• 4 ounces chopped turkey kielbasa
• 1 1/4 cups chopped onion
• 8 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 pound red potatoes (I used assorted baby potatoes)
• 2 cups unsalted chicken stock
• 1/2 cup white wine
• 40 mussels, scrubbed and debearded
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 4 lemon wedges
• parsley, for garnish
• 1/2 baguette, sliced

Scrub and debeard the mussels. The Kitchn has a great tutorial on how to do so.

Heat a large Dutch oven over medium-high heat. Add oil, swirling to coat. Add the sausage and cook for 3 minutes, stirring to brown on all sides. While waiting for the sausage to cook, chop your onion and mince the garlic. Add the onion and garlic and cook 2 minutes, stirring frequently.

Add paprika and potatoes; cook 1 minute.

Add the stock, scraping pan with a wooden spoon to loosen browned bits. Bring to a simmer; cover and cook 15 minutes, stirring occasionally.

Add the wine and simmer for another 5 minutes. Add the mussels.

Cover and cook 5 minutes or until shells open. Discard unopened shells.

Stir in lemon juice, pepper, and salt. Sprinkle with freshly chopped parsley. Serve with lemon wedges and bread.

The broth is so aromatic, I couldn’t wait to dig in! The mussels retain a lot of the flavor of the sauce, and the potatoes were cooked perfectly in the broth.

I for some reason was expecting some spicy heat from this dish, and there wasn’t any. If you wanted some, maybe add a 1/4 tsp of cayenne pepper or red pepper flakes when you add the smoked paprika. If you’re not a fan of spice, this dish has enough flavor without it!

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Smoky Portuguese-Style Mussels

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

• 2 teaspoons canola oil
• 4 ounces chopped turkey kielbasa
• 1 1/4 cups chopped onion
• 8 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 pound red potatoes (I used assorted baby potatoes)
• 2 cups unsalted chicken stock
• 1/2 cup white wine
• 40 mussels, scrubbed and debearded
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 4 lemon wedges
• parsley, for garnish
• 1/2 baguette, sliced

Instructions

1. Scrub and debeard the mussels. The Kitchn has a great tutorial on how to do so.
2. Heat a large Dutch oven over medium-high heat. Add oil, swirling to coat.
3. Add the sausage and cook for 3 minutes, stirring to brown on all sides.
4. While waiting for the sausage to cook, chop your onion and mince the garlic. Add the onion and garlic and cook 2 minutes, stirring frequently.
5. Add paprika and potatoes; cook 1 minute.
6. Add the stock, scraping pan with a wooden spoon to loosen browned bits. Bring to a simmer; cover and cook 15 minutes, stirring occasionally.
7. Add the wine and simmer for another 5 minutes. Add the mussels.
8. Cover and cook 5 minutes or until shells open. Discard unopened shells.
9. Stir in lemon juice, pepper, and salt. Sprinkle with freshly chopped parsley. Serve with lemon wedges and bread.

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