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Description Edit


Ingredients Edit

Directions Edit

  • Place pre-cooked frozen clam meat and Shrimp in a colander. Let them thaw and drain overnight in a fridge.
  • Cut the fresh fish into cubes and the squids into small pieces. Rinse them and place in a bowl with salt and lemon juice. Let them marinate while you cook the mussels.

Mussels (Mexilhão):

  • Rinse the frozen mussels under cool running water. The shells should close.
  • Place mussels that do not close in a bowl with cold water and agitate them to make the shell close. *Discard the shells that do not close because they can be spoiled and cause intoxication.
  • In a large saucepan, place the good mussels with 1/8 cup of water.
  • Cook them about 10 to 15 minutes or until the shells open wide apart and meat come loose.
  • Use a fork to remove the meat from shells. Discard shells, reserve the meat.
  • Combine in blender diced tomatoes, onions, cilantro, minced garlic and salt.
  • Make a coarse purée.
  • In a large pan, heat the olive oil and pour the coarse purée.
  • Add the fresh fish and Squid. Cook for about 10 minutes.
  • Then, combine the other seafood: Shrimp, clam meat, mussels’ meat.
  • Add the coconut milk and cook for additional 15 minutes.
  • The dish should have the consistency of a soup when done.

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