Shuckers’ Portuguese Mussels2017-06-19
- Yield : 2 to 4 servings
- Cook Time : 35m
- Ready In : 35m
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- 2 tablespoons butter, plus more for spreading
- Minced garlic
- 1/2 loaf French bread
- 3 pounds mussels
- 1 cup ground Portuguese chourico
- 1/2 large onion, sliced
- 1/2 medium green pepper, sliced
- 1/2 medium red pepper, sliced
- 1/2 cup Riesling wine
Preheat the oven to 350 degrees F.
Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
Meanwhile, clean and de-beard the mussels, and then set aside.
Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
Serve the bowl of mussels with the warm garlic bread.