Portuguese Style Mussels Over Linguine Food

MOULES PORTUGUESE

Steps:

• Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
• Stir in the paprika and continue to cook, covered, for 5 minutes.
• Add the sliced chorizo and the chili cooking for a further 5 minutes.
• Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
• While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
• Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
• Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
• Add the basil and pour into a bowl. Serve immediately.

MUSSELS PORTUGUESE STYLE

Steps:

• Prepare mussels, discarding any that will not close after a light tap.
• Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
• Add chicken broth and wine. Allow to come to a boil.
• Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
• Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.

SHUCKERS' PORTUGUESE MUSSELS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
• Meanwhile, clean and de-beard the mussels, and then set aside.
• Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
• Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
• Serve the bowl of mussels with the warm garlic bread.

PORTUGUESE-STYLE MUSSELS OVER LINGUINE

Steps:

• Bring a large pot of water to a boil.
• Remove the skin from the sausage and chop into 1/4-1/2 inch pieces. Combine the olive oil and sausage into a large, deep pot over medium heat. Cook, stirring, for about 5 minutes.
• When the sausage begins to brown, add the garlic.
• Cook 1 or 2 minutes, stirring occasionally, then add the tomatoes and 1/4 cup basil.
• Cook 1-2 minutes, stirring, until tomatoes are softened. Add the water if you are not using canned tomatoes. Stir, add the mussels, cover, and turn heat to high.
• Salt the boiling water and cook the pasta until it is al dente.
• Cook the mussels, shaking the pot occasionally until all the mussels are open, about 10 minutes.
• Drain the pasta, place in a large serving bowl, and pour the mussels and sauce over the pasta.
• Garnish and serve.