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Sururu mussel stew with cilantro and lime
Fresh Sururu mussels steamed with cilantro and lime

Brazilian Sururu Mussel Stew with Cilantro

Author: Flavelo
Recipes Main Courses
Sururu is a small mussel native to the lagoons of Alagoas, Brazil, and a point of local pride. This dish celebrates coastal simplicity: unlike heavier coconut milk versions, this lighter recipe uses the mussels' own briny liquor and white wine as the sauce base, brightened with lime and cilantro. It's a taste of summer, sunshine, and the ocean.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large pot with a lid
  • Knife and cutting board
  • Scrub brush for cleaning mussels

Allergen Information

⚠️ Shellfish

Instructions

1 ✓

Scrub the mussels thoroughly under cold running water and remove the 'beards'. Discard any that are damaged or remain open when tapped.

Tip: Cleaning is critical to avoid grit in your stew.
2 ✓

Finely chop the onion, garlic, and chili. Heat the oil in a large pot and sauté the onion mixture until translucent (do not brown).

Tip: Sweating the aromatics brings out sweetness without creating bitter charred flavors.
3 ✓

Add the cleaned mussels to the pot and immediately pour in the white wine. Cover the pot tightly.

Tip: The steam trapped under the lid cooks the mussels in minutes.
4 ✓

Steam for 5-7 minutes, shaking the pot occasionally. When the mussels open, they are done.

Tip: Do not overcook! Mussel protein toughens and becomes rubbery very quickly.
5 ✓

Remove from heat. Stir in the chopped cilantro, squeeze fresh lime juice over the top, and season with pepper. Taste before adding salt, as the mussel liquor is naturally salty.

Tip: Acid (lime) and fresh herbs are heat-sensitive; add them at the very end to keep them vibrant.
6 ✓

Serve in deep bowls with plenty of broth and fresh baguette for dipping.

Recipe FAQ

How do I know if the mussels are good?
Before cooking, discard any that are open and don't close when tapped. After cooking, discard any that stay CLOSED. Only eat the ones that open!
Can I use frozen mussels?
Yes, but fresh mussels provide the best natural broth.

Ingredients

  • 2.2 lbs Sururu Mussels (or black mussels/clams), in shell
  • 3 cloves Garlic
  • 1 medium Onion
  • 3 tbsp Extra Virgin Olive Oil
  • 1 whole Lime
  • 1 bunch Fresh Cilantro
  • 0.5 tsp Salt (use sparingly, mussels are salty!)
  • 0.5 tsp Freshly Ground Black Pepper
  • 1 whole Green Chili Pepper (e.g., Jalapeño)
  • 0.5 cup Dry White Wine