Photo: c. foodblogchef 2020
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PORTUGUESE MUSSELS WITH LINGUICA AND FRIED POTATOES
Serves 4
Ingredients:
-2 pounds fresh mussels washed and picked over discarding any that are open and don’t close when tapped.
- ½ pound linguiça thinly sliced
- ¼ cup red pepper paste
-1 ¾ cups dry white wine
- 4 tablespoons olive oil, plus more if needed
- 2 medium yellow onions, coarsely chopped
-3 cloves garlic, minced
-2 bay leaves
-2 pounds Yukon gold potatoes, peeled and sliced about 1/4” thick or cut into 1 inch cubes (optional)
-Kosher salt and freshly ground black pepper
-¼ cup chopped fresh cilantro leaves
Preparation:
Preheat the oven to 425 F.
1. In a large bowl, toss the potato slices/cubes with 2 tablespoons oil, season lightly with salt and plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until fork tender and golden brown about 30-40 minutes.
2. In a large pot over medium-high heat, warm 2 tablespoons olive oil. Fry the linguiça until it is brown and crispy.
3. Lower the heat to medium, add the onion and cook stirring until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.
4. Add the red pepper paste and stir for a couple of minutes before adding the wine and bay leaves. Bring to a boil and simmer for a couple of minutes, cover and remove from the heat until the potatoes are out of the oven.
5. Once the potatoes are done, raise the heat under the pot to high, bring to a boil and stir in the mussels. Cover and cook until they begin to open (2-3 minutes) stirring occasionally and picking out the mussels as they fully open. (Note: cooking mussels this way ensures perfectly cooked large, plump, tender mussels that are not overcooked, shriveled, and tiny.) Discard any mussels that don’t open.
6. To serve, line the bottom of the serving bowls with the potato slices or cubes, top with the linguiça, mussels, and broth, and sprinkle with the cilantro. (See *Note)
7. Serve with crusty bread for dipping. Have a large bowl ready for the shells.
*Note: if you want to lower the carbs in this dish omit the potatoes.