Caldinho de sururu

📜 Ingredients

• •sururu1 kg (2.2 lb), cleaned and from a reliable source🔁 fresh mussels — The broth will be less connected to Alagoas’s lagoon identity and may have a more pronounced marine flavor.
• •filtered water1.2 liters (5 cups), or enough to cover the sururu in the pot
• •onion1 medium, finely chopped
• •garlic3 cloves, chopped
• •tomatoes2 ripe, seeded and chopped
• •green bell pepper1/2 small, chopped
• •dendê oil1 tablespoon
• 🥥coconut milk400 ml (1 2/3 cups)🔁 canned full-fat coconut milk — Use an unsweetened version; the coconut fragrance will be less fresh.
• •cilantro1/2 bunch, chopped
• 🌶️pimenta-de-cheiro pepper1 small, seeded and chopped, or to taste
• •saltto taste
• •lime1, to finish

👨‍🍳 Preparation

1. 1

   Place the sururu in a basin and rinse it under running water, rubbing gently to remove sand and debris. Drain in a strainer and discard any portion with an unpleasant odor or unusual appearance.

   Careful cleaning is crucial: the caldinho should hold the shellfish’s mineral flavor, never the lagoon’s sand.

2. 2

   Heat the dendê oil over medium heat for 1 minute. Add the onion, garlic, tomatoes, and bell pepper; sauté for 6–8 minutes, stirring, until the onion is translucent and the tomatoes begin to break down.

3. 3

   Add the sururu, stir for 2–3 minutes, and cover with the filtered water. Once it comes to a boil, reduce to medium-low and cook for 10–12 minutes, until the shellfish is tender and the broth fragrant.

   Do not overcook it: sururu toughens when cooked past its point.

4. 4

   Add the coconut milk and pimenta-de-cheiro pepper. Cook at a gentle simmer for another 3–5 minutes, only until the broth turns velvety and bubbles again at the edges; adjust the salt.

5. 5

   Turn off the heat, stir in the cilantro, and squeeze in a few drops of lime. Serve immediately, piping hot, in cuias or bowls.

   Served without waiting, the caldinho preserves the gesture of Lagoa Mundaú’s kitchens: hot, aromatic, and made to gather people around the pot.