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Portuguese Mussels
¼ LB Proscuitto cubed ¼” ¼ LB Chourica sliced thin 2 med Onions sliced thin 1sm. Red onion sliced thin 1 green pepper sliced thin 4 cloves garlic minced 2 red peppers sliced thin 2 bay leaves 2tsp. Paprika ¼ tsp red pepper flakes ¼ tsp. Black pepper 2/3 cup white wine 3 ½ cups peeled can tomatoes 4 dozen Mussels 3TB Chopped parsley 3TB Chopped Cilantro 1) Cook proscuitto and chourica in 1 TB of oil. Remove and hold. 2) Add rest of oil, onions, peppers, garlic and sauté till translucent. 3) Add bay leaves, spices, tomatoes and wine. Simmer for 40min. then add prosciutto and chourica. 4) Put ½ sauce in bottom of dutch oven. Add mussels, herbs, and remaining sauce 5) Simmer 15 min. and stir to ensure all mussels are open. 6) Serve and garnish with remaining herbs. Serves 6 Enjoy Chef Mike Rodrigues
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