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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths). | 2. In a large pot add the potatoes first, then the onion and chorizo. | 3. Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender. | 4. Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open. | 5. Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam shell	2	lbs		806.9352	0.0	179.5204	4.5333
mussel	2	lbs		780.1938	33.4758	107.95700000000001	20.3213
potato	6		washed	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
chorizo sausage	1 1/2	1/2		193.4888	0.7909999999999999	10.2485	16.2743
beer	2	bottles		-	-	-	-
water				-	-	-	-
salt pepper				806.9352	0.0	179.5204	4.5333
red pepper flake				806.9352	0.0	179.5204	4.5333
butter			melted	-	-	-	-
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.