Email to Genia Revels      

Emeril's Mussels with Piri Piri Sauce

Source of Recipe

Recipe courtesy Emeril Lagasse, 2003


List of Ingredients

2 tablespoons olive oil
1/4 pound piece prosciutto, cut into 1/4-inch dice
1/4 pound chorizo, cut into 1/4-inch dice
1 cup thinly sliced white onions
1 cup thinly sliced green bell peppers
1/2 cup thinly sliced red onions
1 tablespoon minced garlic
2 bay leaves
2 teaspoons Emeril's Piri-Piri Sauce
2 (14 1/2-ounce) cans tomatoes, juiced drained from one can and all crushed with hands
2/3 cup dry white wine, such as Portugal's vinho verde
3 1/2 dozen small mussels in shell, scrubbed and bearded
3 tablespoons chopped parsley leaves
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper



Recipe

In a cataplana (or large saute pan with a tight-fitting lid), heat the oil over medium heat. Add the prosciutto and chorizo and cook until browned, about 2 minutes. Add the white onions, bell peppers, and red onions and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the bay leaves, piri-piri, tomatoes and 1/3 cup of the wine. Bring to a boil, reduce to a simmer and cook, stirring often, for 30 minutes. Add the remaining 1/3 cup wine, mussels, 2 tablespoons of parsley and 2 tablespoons of cilantro and stir to combine. Close the lid tightly and simmer 5 minutes.
Remove from the heat, uncover, and discard any mussels that have not opened. Season with salt and freshly ground black pepper, to taste. Divide among 4 individual serving bowls and garnish with the remaining 1 tablespoon parsley and 1 tablespoon cilantro.