SE7EN'S A BANQUET, 9INE'S A BRAWL.

moules à la portugaise

Posted On December 21st, 2014 Author Lia Rinaldo

moules à la portugaise
From Anthony Bourdain's Les Halles Cookbook, Serves 4.

1/4 cup olive oil
1/2 onion, thinly sliced
6 garlic cloves, thinly sliced
2 chorizo sausages, out of their casings and into the pan
1 cup white wine
salt and pepper
6 lbs mussels, scrubbed and debearded
1 bunch cilantro, leaves only, rough chopped
4 sprigs flat parsley, finely chopped

1. In a large pot, heat the oil. Add the onion, and cook until soft and beginning to brown, about 6 minutes. Add the garlic and the chorizo and cook for another 2 minutes. Stir in the wine. Season with salt and pepper.

2. Add the mussels and cook with the lid on until the mussels are all open, about 8 to 10 minutes. Shake. Add the cilantro and parsley (and a know of butter, if desired). Shake again. Serve with crusty bread. As a little aside, I had a stale loaf of bread and for the first time–found one of those little lifehacker tricks to freshen it up onine. It just involved wrapping the bread in tinfoil and throwing it into a hot oven at 450 for 5 minutes. Amazing. It really works! No water, no rubbing the bread with ice cubes. Simple.

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