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 -

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.