Mussels with Chourico and Sea Purslane
Prep time
Cook time
Total time
Mussels and tasty chourico combine to make a delicious meal.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • 2 Tb. unsalted butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, thinly sliced
  • 1 bay leaf
  • ¾ - 1 c. chourico - casing removed, crumbled
  • 2 Tb. tomato paste
  • ¼ tsp. ground red pepper (cayenne)
  • ½ c. dry white wine
  • ¾ c. chicken broth
  • 1 lb. fresh mussels, thoroughly scrubbed/cleaned
  • ½ c. whole Sea Purslane leaves, washed and patted dry
  • ¼ c. heavy cream
  1. Heat a large, deep, non-stick skillet to medium.
  2. Add butter, onion and bay leaf; reduce heat and saute about 2 minutes, until onions begin to sweat.
  3. Add garlic and chourico. Cook about 3-4 minutes, until chourico starts to release its oils.
  4. Add tomato paste and red pepper; cook 2 minutes, so the tomato melts into the other ingredients.
  5. Add wine and chicken broth and simmer a few minutes to reduce the volume of liquid.
  6. Add mussels and Sea Purslane; cover for a few minutes so mussels open.
  7. Remove bay leaf.
  8. Add the heavy cream and mix to combine, then serve immediately.
This dish would be great over fresh pasta, or simply alongside a nice, crusty bread and a green salad.
After cooking/steaming, if a mussel has not opened, TOSS IT!
Recipe by My Delicious Blog at