Mussels Portuguese Style

This recipe for Portuguese Style Maine Mussels features spicy sausage, kale and an aromatic spice blend.

Recipe provided by

Ingredients

4 pounds Maine mussels, scrubbed and debearded Shop

1⁄2 cup vegetable oil
6 garlic cloves
1 small onion, chopped
1 tablespoon sweet smoked paprika
1 tablespoon fennel seeds
2  teaspoons ground coriander
1⁄2 pound linguiça or chorizo sausage, thinly sliced
1 bunch kale, stemmed and cut into 1 inch pieces
1 cup red or white wine
6 tablespoons butter, cut into pieces
Black pepper
Bread, toasted, for serving

Serves: 4

Directions

In a blender or food processor, purée the oil, garlic, onion, paprika, fennel seeds, and coriander. Add more oil if necessary to make a mostly smooth paste. In a large pot over medium heat, sear the sausage with a scant bit of oil until crisp, about 5 minutes.

Stir in the spice paste and cook until the color changes slightly and the raw garlic aroma has dissipated, about 3 minutes. Stir in the kale and cook until just wilted. Stir in the mussels and wine. Increase the heat to high and bring the mixture to a boil. Stir once more and cover tightly. Cook until all the mussels have opened, 5–7 minutes. Discard any mussels that do not open. Using a slotted spoon, divide the mussels and kale among four large soup bowls. Whisk the butter into the broth and season with black pepper. Ladle the broth into each of the bowls and serve with toast.