{"id":685,"date":"2026-06-23T16:58:48","date_gmt":"2026-06-23T15:58:48","guid":{"rendered":"https:\/\/staging.loja-horeca.finisterra.pt\/mussel-massada\/"},"modified":"2026-08-14T23:51:20","modified_gmt":"2026-08-14T22:51:20","slug":"mussel-massada","status":"publish","type":"post","link":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/mussel-massada\/","title":{"rendered":"Mussel Massada"},"content":{"rendered":"\n<figure class=\"wp-block-pullquote\"><blockquote><p>A creamy, intensely flavoured massada, fragrant with organic mussels from Sagres Bay.<br\/>Coastal <em>comfort food<\/em>, elegant enough for any table.<\/p><\/blockquote><\/figure>\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>2 cans of Finisterra Organic Mussels in Natural Brine (Medium size)<\/li>\n\n\n\n<li>350 g elbow macaroni or penne pasta<\/li>\n\n\n\n<li>700 ml mussel broth (from the cans) + water<\/li>\n\n\n\n<li>1 medium onion, chopped<\/li>\n\n\n\n<li>4 garlic cloves, chopped<\/li>\n\n\n\n<li>3 ripe tomatoes, peeled and chopped<\/li>\n\n\n\n<li>2 tablespoons extra virgin olive oil<\/li>\n\n\n\n<li>100 ml dry white wine<\/li>\n\n\n\n<li>100 ml tomato pulp \/ passata<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>0.5 tablespoon sweet paprika<\/li>\n\n\n\n<li>2 tablespoons fresh parsley, chopped<\/li>\n\n\n\n<li>0.5 teaspoon salt<\/li>\n\n\n\n<li>1 pinch ground black pepper<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Steps<\/h2>\n\n<ol class=\"wp-block-list\">\n<li>Prepare the broth: Open the 2 cans of Finisterra Organic Mussels in Natural Brine (Medium size) and drain the liquid into a bowl. Top up with water to make 700 ml of mussel broth (from the cans) + water. Set the mussels aside.  <br\/><\/li>\n\n\n\n<li>Make the sauce base: In a large frying pan or wok, heat the 2 tablespoons of extra virgin olive oil over medium heat. Saut\u00e9 the chopped onion until softened (5 minutes). Add the chopped garlic and cook for 1 minute. Add the peeled, chopped tomatoes, the 100 ml tomato pulp, the bay leaf and the sweet paprika. Cook for 6\u20138 minutes until the tomato breaks down.    <br\/><\/li>\n\n\n\n<li>Deglaze with wine: Add the 100 ml dry white wine and let it reduce for 2 minutes over high heat.<br\/><\/li>\n\n\n\n<li>Cook the pasta in the broth: Add the 350 g pasta and the hot broth. Cook over medium heat, stirring regularly, for the time stated on the pasta packet (usually 10\u201311 minutes).  <br\/>The massada should be creamy, not dry \u2014 add boiling water if needed. Season with the salt and 1 pinch ground black pepper. <br\/><\/li>\n\n\n\n<li>Finish with the mussels: Remove the bay leaf. In the last 2 minutes, add the reserved mussels and fold in gently. Sprinkle with the chopped fresh parsley and serve immediately, piping hot.  <\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Chef\u2019s tip:<\/strong> The ideal texture for a massada sits halfway between a risotto and a thick soup. If it dries out too much during cooking, add a few spoonfuls of hot broth. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>HORECA variant:<\/strong> Replace 100 ml of water with fresh cream at the end for a richer version, suitable for serving as a generous starter.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Wine pairing: <\/strong>A citrusy Vinho Verde, Loureiro, or Arinto from Tejo.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A creamy, intensely flavoured massada, fragrant with organic mussels from Sagres Bay.Coastal comfort food, elegant enough for any table. Ingredients Steps Chef\u2019s tip: The ideal texture for a massada sits halfway between a risotto and a thick soup. If it dries out too much during cooking, add a few spoonfuls [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":684,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/staging.loja-horeca.finisterra.pt\/wp-content\/uploads\/2026\/06\/massada-de-mexilhao.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/posts\/685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/comments?post=685"}],"version-history":[{"count":1,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/posts\/685\/revisions"}],"predecessor-version":[{"id":686,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/posts\/685\/revisions\/686"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/media\/684"}],"wp:attachment":[{"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/media?parent=685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/categories?post=685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.loja-horeca.finisterra.pt\/en\/wp-json\/wp\/v2\/tags?post=685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}