RECIPE - Brazilian Mussels in Green-Coconut Sauce (Sururu no Molho de Coco Verde)

Whether or not you will be able to make this dish at home will depend on whether you can source green coconuts in your community. When we speak of green coconuts, we mean those coconuts which still have their entire shell (green, obviously) and which are not completely mature. In a green coconut, the consistency of the meat inside the shell is jelly-like and there is abundant water with the shell. In a mature coconut (the brown, "hairy" one) the meat has hardened to the point it can be cut into chunks and grated and if there is residual water, it's very limited in quantity.

This dish depends on both the meat and the water from green coconuts, and mature coconuts cannot be substituted. If you're lucky enough to live where coconuts grow (meaning - you live in the tropics) sourcing green coconuts shouldn't be a problem, And even if you don't live in the tropics, you should be able to find green coconuts in Latin American, African and Southeast Asian grocery stores in cities with immigrant communities.

As we mentioned in our previous posts about the native Brazilian mussel called sururu, if you don't live in Brazil you'll most likely have to substitute some other sort of mussel. That's no problem. But if green coconuts can't be found in your city, you'll just have to move on to another recipe on Flavors of Brazil. Sorry!

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RECIPE - Brazilian Mussels in Green-Coconut Sauce (Sururu no Molho de Coco Verde)
Serves 4

5 medium tomatoes, seeded and coarsely chopped
2 medium onions, coarsely chopped
extra-virgin olive oil
1/2 lb sururu or mussels, meat only, no shells
salt to taste
1 large green coconut
finely chopped cilantro
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In a medium frying pan,  heat the olive oil, then fry the onion until it is soft and transparent. Put the onion, along with the chopped tomatoes in a blender. Blend thoroughly, then reserve in blender.

Cut open the top of the coconut, then drain the water into the blender. Using a long spoon, scoop the meat out of the coconut and add to the blender. Blend again until completely homogenous.

Pour the mixture into a medium saucepan and heat to simmering point. Add the mussels and cook for 15 minutes, or until the mussels have firmed up and the liquid has thickened.Stir in a small handful of chopped cilantro.

Remove from heat, and pour the mussels into the coconut shell for serving, accompanied by white rice.

Recipe translated and adapted from Circuito Gastronomico Sabores da Terra website.

RECIPE - Brazilian Mussel Chowder (Caldo de Sururu)

One of the pleasures of the northeastern Brazilian beach (and there are many) is the sight of a vendor making his or her way along the strand carrying one or two termos bottles, a supply of plastic cups, and perhaps some small containers with hot chili sauce, chopped green onions or chopped cilantro. When you spot one of these coming your way, you know that you're going to be offered a cup of hot soup (caldo in Portuguese). And you know you'll accept. The only question is what kind.

Soup doesn't seem like something you'd want to eat on a topical beach under the blazing sun, but take it on faith, it is. It nourishes without filling, satisfies like a meal does, yet leaves you with room to enjoy a cold beer, caipirinha or soft drink. Surprisingly, it doesn't seem to make you feel any hotter either.

The standard offerings for on-the-beach soups are bean, fish and sururu. If you have read yesterday's post on this blog, you'll know that the sururu is a tiny mussel native to northeast Brazil. It's locally believed to be an aphrodisiac  as well. So if you aren't sure you want your sexual desire to be enhanced, which is after all what aphrodisiacs do, then choose bean or fish. But if the company and the mood are suitable, give sururu a try. At worst, you'll most likely have a delicious cup of soup, at best, one with a spectacular added bonus.

The sururu mussel in found only in tropical waters, primarily in Brazil, but if you want to make this soup at home, you can use any variety of mussel available. Be warned though - there may be no aphrodisiac effect! The recipe also calls for the tropical palm oil known as dendê. There is no acceptable substitute for dendê but you may leave it out entirely if you wish as it's more of a garnish than an ingredient. Outside Brazil dendê can often be found in Latin American or Brazilian grocery stores, or in African grocery stores, where it's called palm oil.
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RECIPE - Brazilian Mussel Chowder (Caldo de Sururu)
Serves 10

1 lb. thoroughly washed mussels, meat only, no shells
2 tomatoes, peeled and seeded
1 medium onion, chopped
2 cloves garlic, smashed
4 cups (1l) water
salt and black pepper to taste
3/4 cup cooked, mashed manioc or potatoes
1/4 cup finely chopped cilantro
 dendê oil to drizzle
lime wedges
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Put the tomatoes, chopped onion and garlic in a blender and liquidize thoroughly. Pour into a large saucepan and cook for 3-4 minutes over medium-high heat.

When the liquid is just at the boiling point, add the mussels, the mashed potatoes or manioc and half the water. Cook for 2 or 3 minutes only, or until the mussels are just firm. Add additional water if needed to reach a rich but pourable soup consistency. Bring just to a boil, then remove from the heat. Season with salt and pepper to taste.

Pour into small bowls, cups or drinking glasses. Sprinkle chopped cilantro on top and drizzle a bit of dendê oil over, if desired. Serve immediately accompanied by wedges of fresh lime.