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Alice, my husband’s mother, shared this family recipe when we first met. Ethnic Portuguese cooking is well known for its use of olive oil, garlic and onions. She created this dish using mussels, or small clams, often called Littlenecks in New England. This recipe also provides you with a tasty broth that you will want to soak up using SCD bread. - Pam


1 tablespoon (15 mL) olive oil
8-10 garlic cloves, peeled and chopped fine
½ medium onion, peeled and chopped fine
½ cup (120 mL) white wine vinegar
1½ cups (360 mL) water
2 lemons, juiced
2 pounds (880 g) fresh mussels or littleneck clams, scrubbed clean and rinsed well


1. On a stovetop burner, heat a deep (soup) pot with the olive oil on a medium flame
2. First, add in the garlic and onions, and allow them to cook for 2-4 minutes
3. Once they are golden, stir in the vinegar, water, and lemon juice to the pot
4. Finally add in the mussels, and allow them to cook until the mussel shells all open up, about 5-10 minutes
5. Discard any mussels that have not opened up after cooking


1-2 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0