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Torta Capixaba with sururu, garnished with fresh cilantro
Peruvian dish with sururu and sour cream

Brazilian Mussel Pie (Torta Capixaba)

Author: Flavelo
Recipes Main Courses
Although Torta Capixaba is originally Brazilian, South American cuisines often borrow from each other. In this special version, the star is sururu, a tiny but incredibly flavorful type of mussel. The recipe combines the salty taste of the sea with a soft, creamy, almost souffle-like egg structure. The intense flavor of sururu and the freshness of cilantro create a perfect balance in this filling yet elegant dish.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Large skillet: For preparing mussels.
  • Round cake pan or ovenproof dish: For baking (preferably ceramic).
  • Whisk: For aerating egg mixture.
  • Sieve: For sifting flour.

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat
⚠️ Shellfish

Instructions

1 ✓

Place cleaned sururu (or mussels) in a pan with a little water and steam covered for 5-7 minutes until tender. If using fresh mussels in shells, cook until they open. Drain thoroughly.

Tip: Reserve the salty mussel broth; it's a great flavoring for soups or sauces later.
2 ✓

Crush the garlic. Heat olive oil in a skillet, fry garlic until golden, then toss drained mussels in it for 1-2 minutes.

Tip: This 'flash frying' concentrates flavors and removes excess surface moisture that would make the batter soggy.
3 ✓

Separate the eggs. Mix yolks until smooth with sour cream, milk, sugar, salt, and chopped cilantro. Beat whites to stiff peaks.

Tip: The egg white foam ensures the pie's light structure in the oven (air bubble expansion).
4 ✓

Add flour to the yolk mixture and whisk until smooth. Then fold in the cooled, garlicky mussels.

Tip: Mussels shouldn't be hot, or they will cook the egg yolks in the mix.
5 ✓

Gently fold the egg whites into the batter using large motions, careful not to deflate them.

Tip: Use a silicone spatula and fold from 'bottom to top' to keep as much air as possible.
6 ✓

Pour batter into a buttered pie dish or ovenproof bowl. Bake at 350°F (180°C) for 30-35 minutes until golden brown and the center sets.

Tip: Don't open the oven for the first 20 minutes, as cold air can cause it to collapse.
7 ✓

Let cool to lukewarm before serving, sprinkle with fresh cilantro. Serve with lemon wedges.

Tip: Resting stabilizes the internal structure for cleaner slicing.

Recipe FAQ

What is sururu and what can I substitute it with?
Sururu is a type of edible mussel. If you can't find it, use mussels or clams, but even shrimp works well.
Why did the pie collapse after baking?
Egg-based dishes like soufflés are sensitive to temperature changes. Let it cool in the oven with the door open for a few minutes before removing.
Can it be made gluten-free?
Yes, replace flour with rice flour or cornstarch; the texture may be slightly denser, but the taste won't change.

Ingredients

  • 1 lb Sururu (or other mussel meat, cleaned)
  • 1.5 cups All-Purpose Flour
  • 0.75 cup Whole Milk
  • 3 Eggs (separated)
  • 0.5 cup Sour Cream
  • 2 cloves Garlic
  • 1 bunch Fresh Cilantro
  • 2 tbsp Olive Oil
  • 1 pinch Sugar
  • 1 tsp Salt
  • 1 tbsp Butter (for greasing)