Mussels and Seaweed on the Tidal Seashore, Cullen, Scotland, United Kingdom
Mussels and Seaweed on the Tidal Seashore, Cullen, Scotland, United Kingdom
Photographic Print

Murray, Lousie
Buy at AllPosters.com
 

 

 

 

 

wine.com 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Seafood Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Portuguese-Style Mussel Stew

 

 

 SeaBear Smokehouse

"Food is meant to tempt as well as nourish,
and everything that lives in water is seductive."

~ Jean-Paul Aron


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

 [Flag Campaign icon]

 

 

 

 

 

Portugal
Portugal
Art Print

Kruse-Kolk, Alie
Buy at AllPosters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Mussel Boat at Dawn, Waterford Harbour, Co Waterford, Ireland
Mussel Boat at Dawn, Waterford Harbour, Co Waterford, Ireland
Photographic Print

Buy at AllPosters.com
 

 


La Belle Cuisine

 


Portuguese-Style Mussel Stew


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6)

“We love hearty soups that double as one-dish meals. Dramatic in both presentation and taste, this adaptation of a Portuguese classic is one
of our favorites. Much of  its flavor comes from chorizo, a spicy pork
sausage used in Spanish and Mexican cuisines. Chorizo is readily
available in most larger supermarkets and specialty meat stores. As
with all hearty, peasant-style cooking, the ingredients in this soup
[stew] can vary with your larder and preferences.”

1/4 cup olive oil
2 1/2 cups diced yellow onions
1/4 cup minced garlic
5 ounces chorizo sausage, sliced
1/2 cup sliced pepperoni
2 teaspoons sweet paprika
1/4 teaspoon hot red pepper flakes
2 bay leaves
1/2 cup dry white wine
1 can (26 ounces) plum, tomatoes, undrained
4 cups chicken stock
1 can (14 ounces) chickpeas (garbanzo
beans), rinsed and drained
4 cups lightly packed whole green kale leaves
1 1/2 pounds mussels, scrubbed and debearded *
1 teaspoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
leaves and stems
2 tablespoons chopped fresh Italian parsley

1. In a large, nonreactive stockpot set over medium heat, heat the olive
oil until it ripples. Add the onions and cook until soft, about 5 minutes.
Add the garlic and cook for 2 minutes. Add the chorizo and pepperoni
and cook 5 minutes. Stir in the paprika, pepper flakes, and bay leaves,
and cook for 1 minute. Pour in the wine and simmer until it is reduced
by half, about 2 minutes. Add the tomatoes and their juice, breaking
up the tomatoes with the back of a spoon. Stir in the chicken stock.
Reduce the heat to low and simmer for 20 minutes.
2. Add the chickpeas and kale, cover, and simmer for 10 minutes.
3. Add the mussels, cover, and simmer until they open, 4 to 6 minutes.
Discard any mussels that don’t open. Stir in the lemon juice, salt,
cilantro, and parsley leaves. Serve immediately in large bowls.

* Buying and cleaning mussels:  Make sure their shells are tightly closed or will close if tapped lightly with your finger. To clean, scrub them well under cold
running water with a stiff-bristled brush to remove all sand and grit. Discard
any mussels that won’t close or feel unusually heavy (they’re probably filled
with sand or mud).
To debeard them, grasp the bit of stringy fibers that protrudes from the shell
with your fingers and pull it off. Cover cleaned mussels with a damp cloth
and store for up to two days in the refrigerator.
 


More from the White Dog Cafe
Index - Seafood Recipe Archives
Index - Soup Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: October 11, 2010.