- 1 kilogram half shell mussels
- 100 millilitres olive oil 0,7º
- 150 grams onions
- 4 cloves Garlic
- 150 grams Carrots
- 300 grams peeled and ground tomatoes
- 3 Bay Leaves
- 600 grams savoy cabbage
- 100 millilitres Liqueur winefrom the Torres Vedras region Biqueirão Licoroso Abafado, alternatively, a sweet wine may be used
- 50 grams lard
- 1 tablespoon honey
- toasted flour
- 1 red pepper
This Mussels in white wine sauce recipe – dubbed Mussels ‘À Wellington’ is a popular dish in Torre Vedras, a Portuguese city 5o km north of Lisbon. This recipe is part of the European Commission’s unique cookbook that promotes food sustainability across the continent.
Torre Vedras was one of Europe’s champions for providing healthier food options in its public kitchens and advocate sustainable food practices in the region. Local
How to Make Mussels in White Wine Sauce
Wash the mussels carefully and drain them. Chop the onions. Cut the red pepper into small strips. Cut the savoy cabbage into thin strips.
Pour the olive oil and the lard in the pan. Chop the garlic, the onion and the bay leaves into small pieces and let it braise. Add the tomato and let it simmer for a few minutes. Pour 1 litre of water and add the cabbage and the carrots and let it boil until the cabbage is cooked.
Dilute the flour with the liqueur wine and honey and a little bit of warm water. Pour the mix over the cabbage along with the herbs. Stir well and season with salt to taste.
Arrange the mussels with the open sides of the shell facing up. Cut the peppers into strips and pour into pot, cover the pot and boil for 10 minutes on low heat. Shake the pot to avoid the mussels sticking to it.
Photo credit: Marco Verch.