I was recently inspired on a trip to Cape Cod to incorporate the flavors of Portuguese Kale Soup into a steamed mussel dish. Kale soup was made a staple in P-town by Portuguese settlers. This recipe is simple and flavorful, and you'll want lots of crusty bread to soak up the sauce! Linguica is a mild Portuguese sausage that may be hard to find. Spanish chourico (which is different from Mexican chorizo) is a spicier substitute, but that can also be hard to find. Smoked sausage would be an easy alternative, but for the true Portuguese flavor, you need linguica - you can order it from www.gasparssausage.com.
1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 tablespoons butter
1 tablespoon olive oil
1/2 lb linguica sausage, chopped
1 shallot, chopped
3 garlic cloves, minced
4 kale leaves, stemmed and thinly sliced
1 pint grape tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
1 lemon
salt and pepper
Steps:
Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.
Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.
Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover.
Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake.
Finish with salt and pepper and the juice of the lemon. Serve with crusty bread.
FRENCH COUNTRY MUSSELS
A quick and tasty mussel dish. The juices must be sopped up with a good french bread. Serves 4 but 2 can handle it with no problem usually.
Heat oil in 8 quart pot and cook garlic and onion until browned, about 5 minutes Add tomatoes, parsley and pepper and cook 2 minutes.
Add the wine and cook another 2 minutes.
Add mussels, toss well, cover and cook 3 to 4 minutes stirring occasionally Serve in a bowl with crusty french bread to soak up the juices.
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