I love summer, BBQ, friends over, but sometimes we are guaranteed a few bad days of weather. On those days tapas-style dishes are ideal to pick at with friends and a cold drink at hand!
Sitting along Olhao harbour front are a range of pubs, bars and tapas restaurants. right next to the fish market is a traditional style restaurant called Prezeres where all of the waiters and waitresses are multilingual! I had my fill of seafood there and was truly inspired by the food we ate on our last night in Portugal! So here are my Portuguese style, syn free white wine mussels!
1 kg of fresh mussels (your fishmonger will have them in a netted bag on ice)
4 large cloves garlic
1 handful each of fresh coriander and parsley
2 white wine stock pots (I use Tesco as they are syn free)
1 tbsp salt in a huge pot of water
- Cut the mussels from the net and put them into the pot of salted water and give them a stir, cover and let them sit for a minimum of 20 minutes, ideally leave them up to 2 hours!
- Heat 350ml of water in a small pan with the stock pots to dissolve them, at this point drain and rinse the mussels.
- Meanwhile, heat a large pot with low-calorie spray and add the garlic.
- When you can smell the garlic add the coriander and half the parsley and the wine stock.
- Stir and add the mushrooms and cover with a lid for 10 minutes.
- Put the mussels on a sharing plate and (making sure to discard any closed mussels, do not attempt to eat these!) pour over some of the cooking liquid.
- Sprinkle over the remaining parsley and serve!
A great dish to serve with friends or at a dinner party stirred through linguine with 2 tbsp of elmlea light double cream (2 syns per tbsp)
Love Emily, Chef who slims. x