Mariscos a Moda da Bahia

Name: Mariscos a Moda da Bahia
Cuisine: Brazilian
Ingredients: 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 cup warm light fish stock or hot water; 1 cup warm light fish stock or hot water; 1½ cups peeled, seeded, and chopped fresh ripe tomatoes or chopped and drained canned plum tomatoes; 1 3-inch strip orange zest; 1½ cups uncooked long-grain white rice; 1½ cups peeled, seeded, and chopped fresh ripe tomatoes or chopped and drained canned plum tomatoes; 1 large onion, chopped; 2 garlic cloves, minced; 1 bay leaf; 3 tablespoons extra-virgin olive oil; 2 quarts mussels, scrubbed and beards removed; 1 cup dry white wine; Salt and freshly ground pepper to taste; 1 teaspoon chopped fresh cilantro; ½ cup fresh or canned unsweetened coconut milk; Salt and freshly ground pepper to taste; 1 tablespoon dendê oil (optional); ½ cup fresh or canned unsweetened coconut milk; Malagueta Pepper Sauce or hot sauce, for serving; Malagueta Pepper Sauce or hot sauce, for serving

Mussels Bahia-style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Be sure to clean and debeard the mussels just before cooking, as they will spoil if debearded too early.

Ingredients

2 quarts mussels, scrubbed and beards removed
1 cup dry white wine
1

Americas
Brazil
Fish course
Pescatarian
Gluten-free

Method

Place the clean mussels in a steamer basket or colander and set in the freezer for 10 minutes before cooking. (This enables the mussels to open faster when they hit the steam.)

In a large, heavy soup kettle or steamer, add the wine and bay leaf, cover, and bring to a boil.

Uncover and lower the steamer basket or colander into the kettle. Cover and steam over high heat for 5 to 6