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Portuguese-Style Mussel Stew
Number of Servings: 6 Rate this Recipe: |
Ingredients
- 1 1⁄2 lb fresh blue cultured mussels
- 1⁄4 cup olive oil
- 2 1⁄2 cup yellow onions, diced
- 1⁄4 cup garlic, minced
- 5 oz chorizo sausage, sliced
- 1⁄2 cup slice pepperoni
- 2 tsp sweet paprika
- 1⁄4 tsp hot red pepper flakes
- 2 bay leaves
- 1⁄2 cup dry white wine
- 1 can plum tomatoes, un-drained (28 oz)
- 4 cup whole green kale leaves, tightly packed
- 1 tsp lemon juice, fresh
- 1⁄2 tsp salt
- 2 tbsp cilantro leaves and stems, fresh, chopped
- 2 tbsp italian parsley, fresh, chopped
Instructions
1. Rinse fresh blue mussels in tap water.
2. In a large nonreactive stockpot set over medium heat, heat olive oil until it ripples. Add onions and cook until soft, about 5 minutes.
3. Stir in paprika, pepper flakes and bay leaves, and cook for 1 minute.
4. Pour in wine and simmer until it is reduced by half, about 2 minutes.
5. Add the tomatoes and their juice, breaking up the tomatoes with the back of a spoon. Stir in chicken stock. Reduce heat to low and simmer for 20 minutes.
6. Add chickpeas and kale, cover and simmer for 10 minutes
7. Add mussels, cover, and simmer until they are open, 4 to 6 minutes. Discard any mussels that don’t open. Stir in lemon juice, salt, cilantro and parsley. Serve immediately in a large bowl.
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