Mussels Caldeirada sopas


(Serves 4)

12 large mussels
4 slices of Algarve bread500g ripe tomatoes
200g onions
150g green pepper
4 garlic cloves
50ml white wine
1 bunch coriander1 bunch mint
12 cherry tomatoes, peeled
50ml olive oil
sea salt, to taste


Chop the tomatoes, onions and sliced peppers. Arrange in alternate layers in a saucepan with the sliced garlic and aromatic herbs. Drizzle with olive oil and white wine, season with salt, then cover and place on the hob.

In a separate pan bring one litre of water and 25g of sea salt to the boil. Blanch the mussels for ten seconds and reserve. When cool enough to handle, remove the meat from the shells, taking care to retain the cooking juices.

Add this liquid to the caldeirada and blitz it. Drain the caldeirada broth through a fine-mesh sieve, then serve with bread and the mussels. Garnish with peeled cherry tomatoes and coriander.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes