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We Cook! Red Stripe’s Portuguese Mussels – Joe Peticca




by Joe Peticca, chef, Red Stripe Restaurant

Red Stripe’s Portuguese Mussels:

Enjoy Red Stripe’s Portuguese Mussels in the comfort of your own home! This savory medley of chorizo, shallots, garlic, cherry tomatoes, white wine, and cilantro will take you on a culinary voyage ala Portugal, by way of Providence!

Servings: 2-3 servings of Red Stripe’s Portuguese Mussels

Total Time: 30 minutes

Red Stripe’s Portuguese Mussels (Entrée) Ingredients:

  • Shallots: 1 cup, finely chopped
  • Chorizo: 3/4 cup, diced
  • Cherry Tomatoes: 1/2 cup, halved
  • Fresh Mussels: 2 pounds, cleaned and debearded
  • Garlic: 1 tablespoon, minced
  • Cilantro: 1/4 cup, roughly chopped
  • Clam Juice: 8 ounces
  • Dry White Wine (such as Sauvignon Blanc or Pinot Grigio): 3 ounces


1. Prepare the Ingredients:

  • Finely chop the shallots.
  • Dice the chorizo into bite-sized pieces.
  • Roughly chop the cilantro.
  • Halve the cherry tomatoes.
  • Clean and debeard the fresh mussels. Discard any mussels that are open and do not close when tapped.

2. Sauté the Shallots and Chorizo:

  • Heat a large sauté pan over medium heat.
  • Add the diced chorizo and chopped shallots to the pan and sauté together until the shallots become translucent, for about three to four minutes.

3. Add Garlic, Cilantro and Tomatoes:

  • Add the minced garlic, chopped cilantro, and halved cherry tomatoes to the pan with the shallots and chorizo and sauté for an additional two minutes, stirring frequently.

4. Add the White Wine:

  • Pour three ounces of dry white wine into the pan. Bring to a simmer and cook until the liquid is reduced by half, about three to four minutes.

5. Add Clam Juice and Mussels:

  • Pour in the clam juice and carefully place the cleaned mussels into the pan.
  • Cover the pan with a lid and let the mussels boil for about five to seven minutes, or until all the mussels have opened. Discard any mussels that remain closed.

6. Garnish and Serve:

  • Divide the mussels evenly among two or three serving bowls and top with the broth, chorizo, and tomatoes.
  • Optionally, garnish with additional cilantro.

7. Enjoy:

  • Serve Red Stripe’s Portuguese Mussels alongside some crusty bread or traditional frites (French fries) to soak up the delicious broth!

Remember to handle mussels with care during preparation and cooking. Discard any mussels that do not open after cooking, as they may be unsafe to consume.


Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French iNFLuence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant Sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.