Mussels Cataplana

A recipe for this Portugese seafood dish based on Toni Pais' preparation.



Photo by Laura Petrilla

1 slice prosciutto, sliced about 1/4-inch thick and diced

1 link linguica or other spicy sausage, sliced into 1/4-inch rounds

1 shallot, finely chopped

2 large cloves garlic, sliced

Half of a large green pepper, diced

1 tablespoon olive oil

1/2 cup dry white port wine

1 14-ounce can ground, peeled tomatoes

1 2-pound bag mussels

Pepper to taste

Parsley

Preparation: Heat the skillet or cataplana. Heat the oil, add the prosciutto and sausage and sauté until they begin to brown. Add the shallots, garlic and pepper and sauté for another minute. Carefully add the wine and cook until it is reduced by half.  Add the tomatoes and bring to a boil. Add the mussels and cover the pan. Simmer for 5 minutes. Just before serving you can season with some black pepper and fresh parsley.  Serves four as a first course.

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