| Ingredients: |
1/2 cup smoked bacon, diced
2 links linguica, sliced 1/2-inch thick on diagonal
1 T. olive oil
1/2 pound lean pork, cubed
1 medium yellow onion, diced
2 red bell peppers, diced
1/4 cup garlic cloves, sliced thin
3 cups tomato juice
1/4 t. red chili flakes
2 bay leaves
Portuguese spice blend:
(great for other dishes and marinades)
1 t. paprika
1/4 t. cumin powder
Pinch each of nutmeg, allspice, cloves and cinnamon
3 medium tomatoes, diced
2 lbs. mussels, scrubbed and bearded
1 cup white wine
Salt and pepper to taste
Cilantro, chopped
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| Preparation - Directions: |
In a large sauté pan, brown bacon and linguica with 1 tablespoon olive oil over medium heat. Add pork and sauté until light brown. Add onion and bell peppers. Sauté for 5 minutes on low heat, stirring often, being careful not to burn. Add garlic, tomato juice, Portuguese spice blend, red chili flakes and bay leaves. Simmer for 20 minutes, covered.
Layer mussels on top of stewed mixture. Sprinkle diced tomato over mussels and add white wine. Bring mixture to a boil. When mussels are open, sprinkle with chopped cilantro and serve with crusty bread.
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