Portuguese Mussels (Moules à la Portugaise)Wine Pairings: Light Crisp Whites
- 2 lbs mussels
- 1/2 cup chicken broth
- 1 small onion, chopped
- 1 Bay leaf
- 5 garlic cloves, chopped or sliced2 Tbsp tomato paste
- 1 Tbsp honey
- 1-2 fresh red chili peppers
- 1/2 tsp cumin
- 1 Tbsp red or white vinegar
- 1 cup white wine
- Salt to taste
- Crushed black pepper to taste
- 4 Tbsp butter
- 2 Tbsp parsley, chopped
- 2 scallion, chopped
- 4 Tbsp Olive oil
Heat olive oil on medium heat in deep skillet or pan. Sauté onion along with bay leaf till onion becomes translucent.
Add in garlic and cook for a minute. Stir in tomato paste and cook for 2-3 minutes. Add in honey, fresh red chili peppers, salt, pepper, cumin and vinegar and combine everything well.
Add in wine and cook for 3-4 minutes.
Add in mussels along with chicken broth. Cook for 6-7 minutes till all mussels are open.
Remove the mussels to a separate pot or bowl. To the sauce, stir in butter and cook for a few minutes till the sauce thickens up. Add back in mussels along with parsley and scallions. Stir well. Serve in a bowl along with bread, pasta, zoodles or salad.
Serves 4 / Recipe from www.gypsyplate.com