Rebecca’s Mussels – Mexilhões with Garlic,Cilantro, Fennel and Saffron

Mussels a Rebecca

These mouthwatering mussels made by my daughter in law Rebecca who’s a great cook, take only minutes to prepare. She served them as an appetizer along with fresh Portuguese papo seco rolls for dipping and Portuguese wine of course. You can also make this same recipe substituting little neck clams. It’s a perfect summer dish.


3-4 pounds mussels (cleaned)

1 large onion (minced)

3 cloves garlic (minced)

1/4 cup fennel (minced)

1/4 cup olive oil

1 teaspoon salt

1 teaspoon black pepper

pinch of saffron

1 cup white wine

1 cup chicken broth

1 cube (Knorr Garlic Cilantro cubes)

parsley, or fennel leaves for garnish (finely minced)


Saute the onion, garlic, and fennel in olive oil with the salt and pepper for 10-15 minutes until tender. Add wine, chicken broth, saffron and cilantro cube. Cook and reduce by 1/2.

Add the mussels, cover and cook for about 10 minutes or until the mussels open.

Top with the fennel leaves or parsley as garnish before serving.

You may also like...