cataplana à algarvia
(Mussels, pork and linguica stewed with tomatoes, bell peppers, onion and white wine)
Provided by LaSalette Restaurant Chef/Proprietor Manuel Azevedo
Serves 6
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1/2 cup smoked bacon, diced
1 Tbsp olive oil
2 links linguica, sliced diagonally 1/2 inch thick
1/2 lb lean pork, cubed
1 medium yellow onion, diced
2 red bell peppers, diced
1/4 cup garlic cloves, thinly sliced
3 cups tomato juice
Portuguese spice blend:
1 tsp paprika
1/4 tsp cumin powder
pinch each of nutmeg, allspice, cloves, cinnamon
1/4 tsp red chili flakes
2 bay leaves
2 lb mussels, scrubbed and bearded
3 medium tomatoes, diced
1 cup white wine
Salt and pepper to taste
Cilantro, chopped
In a large sauté pan, brown bacon and linguica in olive oil on medium heat. Add pork and sauté until golden brown. Add onions and bell peppers, sauté for 5 minutes on low heat stirring often to avoid burning. Add the garlic, tomato juice, Portuguese spice blend, red chili flakes and bay leaves. Simmer for 20 minutes covered.
Layer mussels on top of stewed mixture, sprinkle diced tomatoes over the mussels and add white wine. Bring mixture to a boil. When mussels are open, sprinkle with chopped cilantro and serve with crusty bread.
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