📝 About This Recipe
Originating from the sun-drenched coast of Alagoas and Bahia, Ensopado de Sururu is a soul-warming Brazilian classic that celebrates the delicate, briny flavor of the local mussel. This rich stew is defined by its velvety base of freshly pressed coconut milk and the vibrant, earthy kick of orange-red dendê oil. It is a true sensory journey to the Northeast of Brazil, offering a perfect balance of tropical creaminess and aromatic spice.
🥗 Ingredients
The Seafood
- 2 lbs Sururu (Mussels) (cleaned, shucked, and rinsed thoroughly)
- 2 tablespoons Lime juice (freshly squeezed for marinating)
- 1 teaspoon Salt (to taste)
The Aromatic Base
- 3 tablespoons Dendê Oil (Palm Oil) (authentic Brazilian red palm oil)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic cloves (minced into a paste)
- 1 cup Bell Peppers (Red and Green) (finely diced)
- 3 medium Tomatoes (ripe, seeded and diced)
- 1-2 pieces Malagueta Pepper or Bird's Eye Chili (minced, adjust for heat preference)
The Stew Liquid and Finish
- 14 oz Full-fat Coconut Milk (one standard can or fresh if available)
- 1/2 cup Fish or Vegetable Stock (only if needed for consistency)
- 1/2 bunch Fresh Cilantro (chopped)
- 1/4 cup Fresh Scallions (thinly sliced)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the cleaned sururu (mussels) in a glass bowl. Toss with lime juice, a pinch of salt, and half of the minced garlic. Let marinate for 15 minutes while you prep the vegetables.
-
2
In a large heavy-bottomed pot (preferably a traditional clay pot or 'panela de barro'), heat the olive oil and 2 tablespoons of the dendê oil over medium heat.
-
3
Add the diced onions to the pot and sauté for 4-5 minutes until they become translucent and slightly golden.
-
4
Stir in the remaining garlic and the minced chili pepper. Cook for another 60 seconds until fragrant, being careful not to burn the garlic.
-
5
Add the bell peppers and tomatoes. Cook for about 8 minutes, stirring occasionally, until the tomatoes have broken down into a thick, jammy paste.
-
6
Carefully add the marinated sururu (including any juices from the bowl) into the pot. Stir gently to coat the seafood with the aromatic base.
-
7
Pour in the coconut milk. If the mixture seems too thick, add the fish stock to reach your desired stew consistency.
-
8
Bring the stew to a gentle simmer. Do not let it reach a rolling boil, as this can cause the coconut milk to separate or the mussels to become rubbery.
-
9
Simmer uncovered for 10-12 minutes. The sururu are small and cook quickly; they should be tender and the sauce slightly reduced.
-
10
Drizzle the final tablespoon of dendê oil over the top for a boost of color and that signature smoky flavor.
-
11
Taste and adjust seasoning with more salt or lime juice if needed. The acidity of the lime is crucial to balance the richness of the coconut.
-
12
Turn off the heat and stir in the fresh cilantro and scallions immediately before serving to preserve their bright color and flavor.
💡 Chef's Tips
If you cannot find sururu, you can substitute with small chopped clams or standard mussels removed from their shells. Always rinse the sururu multiple times in cold water to ensure any lingering sand or grit is removed. For a thicker 'Pirão' style consistency, you can whisk in a tablespoon of manioc (cassava) flour diluted in water during the last 5 minutes. Avoid boiling the stew vigorously once the coconut milk is added to maintain a smooth, creamy texture. If you find dendê oil too strong, start with just one tablespoon and supplement the rest with olive oil.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy white Brazilian rice (arroz branco). Accompany with 'Farofa' (toasted manioc flour) for a delightful textural crunch. Offer a side of Molho Nagô or any habanero-based hot sauce for those who want extra heat. A cold Brazilian lager or a fresh Caipirinha with lime pairs beautifully with the richness of the stew. Provide extra lime wedges on the table for guests to squeeze over their individual bowls.