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Mussels: Mussels with Linguica

Source of Recipe


Internet






List of Ingredients



• 3 Tbsp olive oil
  
• 1 medium onion, chopped
  
• 12 ounces linguica sausage (not the spicy variety), cut into 1/4-inch dice
  
• 2-1/2 cups chopped fresh tomatoes
  
• Few sprigs fresh basil
  
• Few sprigs fresh thyme
  
• Few sprigs fresh parsley
  
• 2 tsp salt
  
• 1/2 bottle white wine
  
• Juice of 1/2 lemon
  
• 4-1/2 pounds mussels, rinsed, beards removed
  






Instructions



1. In a soup pot, heat 1 tablespoon of the oil. Add the onion and linguica and cook over medium heat, stirring often, for 8 minutes or until the onions soften. The linguica will render its fat.
   
   
2. Add the remaining 2 tablespoons oil, tomatoes, basil, thyme, parsley, salt, wine and lemon juice. Bring the mixture to a boil. Cook, stirring often, for 4 minutes.
   
   
3. Place the mussels in the tomato mixture and cover the pot. Set over medium-high heat, and when the liquid in the pot returns to a boil, let the mixture cook about 3 minutes, shaking the pot several times so the mussels open.
   
   
4. Lift off the lid. If the mussels are all open, they're ready to serve. If not, continue cooking 2 minutes or until all the shells open. (A few may remain closed; discard those.)
   
   
5. Divide the mussels among 4 large, deep bowls. Serve the broth and linguica afterwards in the same bowl with grilled or toasted bread.
   
   Serves 4