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Sururu with olive oil, garlic, parsley and lemon juice
Bowl of small steamed mussels glistening with garlic-infused olive oil

Sururu with Olive Oil

Author: Flavelo
Recipes Side Dishes
Sururu is a tiny bivalve mollusc that tastes like a flavour explosion, particularly popular in Brazil's northeast state of Alagoas. This dish is a praise of coastal simplicity: nothing needed but the mussel's own sweet-salty juice and a little garlic oil. Locals say this is the 'espresso of seafood' – quick, strong and waking you up.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Caribbean / Brazilian

Ingredients

Equipment Needed

  • Large frying pan with lid
  • Colander
  • Nail brush (for cleaning)

Allergen Information

⚠️ Molluscs

Instructions

1 ✓

Scrub the mussels thoroughly under cold running water. If there is a beard (protruding fibres), pull it off. Discard broken or open (and not closing when tapped) mussels.

Tip: Grains of sand can ruin the experience, so physical cleaning is essential.
2 ✓

Heat the oil in the pan over medium heat and add the sliced garlic (and chilli). Fry until the edges of the garlic just start to turn golden.

Tip: The oil takes on the garlic aroma (aromatisation), but be careful, burnt garlic is bitter!
3 ✓

Pour the drained mussels into the pan. The oil will sizzle! Toss them quickly, then put the lid on.

Tip: In the steam generated under the lid, the mussels steam in their own juices in minutes.
4 ✓

Steam for 5-7 minutes, shaking occasionally, until the shells open. Remove from heat as soon as they open.

Tip: Overcooking turns the meat into 'rubber balls'. Proteins contract with heat; if overdone, they squeeze out all the water (denaturation).
5 ✓

Sprinkle with chopped parsley, grind pepper over, and drizzle with lemon juice. Taste the juice and only salt if the sea water wasn't enough.

Tip: Acid (lemon) highlights sea flavours and makes the fatty oil 'lighter'.

Recipe FAQ

What is Sururu?
A type of edible bivalve mollusc. If you can't get it, it can be replaced with mussels.
Why didn't the mussel open?
Any that remain closed after cooking were probably dead before cooking. Throw them away, do not eat!

Ingredients

  • 500 g Sururu (or mussels, in shell)
  • 4 tbsp Extra virgin olive oil
  • 4 cloves Garlic (thinly sliced)
  • 0.5 whole Lemon juice
  • 1 bunch Fresh parsley
  • 1 pinch Salt (only at the end if needed)
  • 0.5 tsp Freshly ground black pepper
  • 1 whole Chilli pepper (optional)