Tiago Sabarigo's Portuguese Steamed Mussels – Petiscos, or Tapas, and the Essence of the Ocean
The owners of the Michelin-starred Portuguese-Hungarian restaurant, Essência in the city center, husband and wife Jenei Éva and Tiago Sabarigo, in civil life, present the typical dishes of Portuguese and Hungarian cuisine in a casual yet highest quality manner, striving to introduce the traditional dishes of both nations.
They don't really have a hard time, because the two cuisines are very similar, of course, Mediterranean cuisine has an advantage in fish and seafood. Amêijoas à Bulhão Pato or Portuguese steamed clams is a simple and traditional dish often made in the coastal country, which is very often on the table. The real thing is made from freshly picked clams, but if you can find them at home, make sure to make them, because they are not only worth tasting on the beach.
- 50 g fresh clams
- 4 cloves garlic
- 50g olive oil
- Salt and pepper
- 85 g fresh coriander
- 100 ml white wine
- 50 ml water
- 1 lemon
Preparation:
Place the mussels under cold running water and set aside. Wash the sand thoroughly.
Grease a frying pan with olive oil and sauté the sliced garlic cloves. Wait until they soften. Pour in the wine and let it simmer for 2-3 minutes until the wine has evaporated slightly. Season with a pinch of salt.
Add the mussels to the pan with the roughly chopped coriander, cover and let them steam for 1-2 minutes, shaking the pan occasionally.
When serving, drizzle lemon juice over the mussels.
