Portuguese Clams & Mussels Pot

Portuguese Clams & Mussels Pot

Portuguese Clams & Mussels Pot
Feel free to add whatever seafood you like, but make sure the clams and mussels are fresh! And who could forget the chorizo sausage to boot? Serve with French baguette.
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Makes:
6 servings

Ingredients
2 lb. fresh clams in shell
2 lb. fresh mussels in shell
6 small potatoes, washed
1 onion, sliced
1 1/2 lb. chorizo sausage
2 (12 oz.) bottles beer
Water
Salt and pepper
Red pepper flakes
Butter, melted, for dipping
Lemons, for dipping

Methods/steps
De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths). In a large pot add the potatoes first, then the onion and chorizo. Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender. Add the clams and muscles and continue to boil for another 10 minutes or until the clams and muscles have popped open. Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter.
Additional Tips
Ready in 55 min

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