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Mussels Portugaise


  • Heat a little oil in a wok (or large non-stick pan) and gently saute the onion, chillies, sausage and garlic until tender. Add the wine with 2 tbsp parsley and ground pepper, mix well and then add the mussels. Cover and cook, removing the mussels the minute they open (discarding any that don't).
  • Pour the sauce over the mussels in individual flat soup bowls, sprinkle with a little more parsley and serve with good crusty bread on the side.


  • olive oil
  • 1 red onion, sliced
  • 1-2 small red chillies, sliced
  • 1 chorizo sausage (or any spicy sausage), diced
  • 3-4 garlic cloves, crushed or chopped
  • ½ cup dry white wine
  • 3-4 tbsp chopped fresh parsley
  • freshly ground pepper
  • 1 kg mussels, scrubbed & debearded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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