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Portuguese sherry mussels with garlic bread

Portuguese sherry mussels with garlic bread

Use half or full-shell mussels, discarding any that do not open.

  • Serves 4
  • Less than 45 minutes


  • 4 cloves garlic, crushed
  • 2 chillies, deseeded and finely chopped
  • 1 Tbsp (15ml) paprika
  • 2 Tbsp (30ml) tomato paste
  • ¾ cup (180ml) sherry
  • 1 packet (450g) half-shell mussels
  • Salt and milled pepper

  • Garlic bread:
  • 2 cloves garlic, grated
  • ¼ cup (60ml) parsley, chopped
  • ⅓ cup (80g) butter
  • 1 baguette


  1. Stir garlic, chillies, paprika, tomato paste and sherry together. Add mussels and toss to coat. Season. Reserve sauce.
  2. Braai mussels shell-side down over hot coals for 15 minutes, turning halfway.
  3. Simmer remaining sauce in a pot for a few minutes.
  4. For the garlic bread, stir garlic cloves, parsley and butter together. Set aside.
  5. Slice baguette into 1cm-thick pieces, not cutting all the way through.
  6. Spread flavoured butter between slices.
  7. Wrap in foil and braai over coals for 15 minutes. Remove foil and toast for 4-5 minutes each side until golden.
  8. Serve mussels with garlic bread and sauce.
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