Name: Portuguese-Style Mussels
Yield: 4
Ingredients: 1 head garlic -; 1 small onion -; 1 1/2 tsp. mild smoked paprika -; 1 tsp. ground coriander -; 1 tsp. ground fennel seed -; 3/4 c. extra-virgin olive oil -; 1/2 lb. linguica or chorizo sausage -; 1 bunch kale (about 8 ounces) -; 2 lb. mussels -; 3 c. fish stock or clam juice or water -; 6 tbsp. unsalted butter -; Freshly ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Portuguese-Style Mussels

1. 1 head garlic -

2. 1 small onion -

3. 1 1/2 tsp. mild smoked paprika -

4. 1 tsp. ground coriander -

5. 1 tsp. ground fennel seed -

6. 3/4 c. extra-virgin olive oil -

7. 1/2 lb. linguica or chorizo sausage -

8. 1 bunch kale (about 8 ounces) -

9. 2 lb. mussels -

10. 3 c. fish stock or clam juice or water -

11. 6 tbsp. unsalted butter -

12. Freshly ground black pepper -

How to cook deliciously - Portuguese-Style Mussels

1. Stage

In a food processor, blend garlic, onion, paprika, coriander, and fennel. With motor running, drizzle in 1/2 cup olive oil; blend until a fine paste forms (you may need to add a bit more oil).

2. Stage

Place a large stockpot over medium heat. Add sausage and cook, stirring occasionally, about 5 minutes, or until fragrant. Stir in spice paste and cook 2 to 3 minutes more, or until color changes slightly and raw onion aroma has dissipated. Stir in kale until just wilted. Stir in mussels and stock.

3. Stage

Increase heat to high and bring mixture to a simmer. Stir once more and cover tightly. Cook 4 to 6 minutes, or until all mussels have opened (discard any mussels that haven't).

4. Stage

To serve, divide mussels and kale among 4 large soup bowls, using a slotted spoon (leaving broth behind). Whisk butter into broth, add black pepper to taste, and ladle into each of the bowls of mussels, dividing evenly. Drizzle with about 1/2 tablespoon olive oil each, and serve with toasted country bread.