Of which 2.1 g sugars and 1.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (lemon) · Unsaturated fat (olive oil)
Allergens mollusks
Mussels à Bulhão Pato (with garlic, cilantro and lemon)
The Portuguese mussel classic with garlic and cilantro, ready in 15 minutes.
Ingredients
- 500 g (1 lb) fresh mussels, cleaned and scrubbed
- 5 cloves garlic, sliced (15 g / ½ oz)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 1 large handful fresh cilantro, finely chopped (15 g / ½ oz)
- 1 lemon (40 g / 1½ oz)
- black pepper, to taste
Method
- Scrub the mussels well in cold water and pull off the beards, discarding any that are open and don't close when tapped.
- Slice the garlic thinly.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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