“À la Portuguaise” is a term that features rather prominently in Escoffier’s masterpiece Le Guide Culinaire (1903). It often stands for a simple yet magical combination of ingredients. Olive oil, garlic, onion, tomato and white wine. That’s basically what we use to bring these mussels to life. Give it a go!
2 red onions ( thinly sliced)
3 cloves garlic (thinly sliced)
1 small dried chilli
1 bay leaf
A bunch of parsley
1 kg mussels
3 tbsp olive oil
2 tbsp dry white wine
1 tin of good quality chopped tomatoes
1. In a large pot, gently fry the onions in olive oil with the bay leaf and chilli for a few minutes, then add the garlic and half the parsley (use the stems and bottom part of the bunch). Cook at low heat for another 3-4 minutes.
2. Add the white wine and reduce for a couple of minutes. Add the chopped tomatoes and cook for 5 minutes.
3. Add the mussels, cover and cook until the shells open. Sprinkle the rest of the parsley and serve immediately with some nice br...