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    Recipe for mussels Portuguese

    Serves 4

    1cup dry white wine, such as vinho verde or pinot grigio
    ¼pound linguica or chourico, thinly sliced
    1stalk celery, thinly sliced
    1small onion, thinly sliced
    2cloves garlic, crushed
    2sprigs fresh parsley
    5pounds mussels, rinsed with beards removed

    1. In a soup pot, combine the wine, peppercorns,
    linguica or chourico,
    celery, onion, garlic, and parsley. Bring to a boil. Simmer 1 minute. Add the mussels, cover the pot, and cook for 5 minutes or until the liquid nearly bubbles over. Turn down heat and steam for about 1 minute more.

    2. Serve the mussels with the cooking broth, melted butter, crusty bread, and a green salad. Adapted from “Cooking the Catch,
    Volume 2”