PROVINCETOWN MUSSELS
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.
Provided by Spice Boy
Categories Mussels
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
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.
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