Recipe for mussels Portuguese

February 25, 2013

Less than a minute to read

Serves 4

1cup dry white wine, such as vinho verde or pinot grigio6peppercorns¼pound linguica or chourico, thinly sliced 1stalk celery, thinly sliced 1small onion, thinly sliced 2cloves garlic, crushed2sprigs fresh parsley 5pounds mussels, rinsed with beards removed

1. In a soup pot, combine the wine, peppercorns, linguica or chourico, celery, onion, garlic, and parsley. Bring to a boil. Simmer 1 minute. Add the mussels, cover the pot, and cook for 5 minutes or until the liquid nearly bubbles over. Turn down heat and steam for about 1 minute more.

2. Serve the mussels with the cooking broth, melted butter, crusty bread, and a green salad. Adapted from “Cooking the Catch, Volume 2’’