Anticiplate

This recipe is from the December/January 2008 issue of Every Day withRachael Ray.  I was flipping through the magazine this morning, and this recipe intrigued me. Usually, I cook mussels in a white wine, butter, and shallot sauce. But, this mussel recipe seemed to have interesting flavor combinations that Rachael Ray was inspired by from her recent trip to Lisbon, Portugal. It was subtly spicy, but not too overbearing. Also, don’t be intimidated by cooking mussels. They are fool proof! They have their own timer. When their shells open, they are ready. 

Serves 4

Prep time 15 minutes

Cook time 15 minutes

2 pork tenderloins, cut into 1/2 inch thick pieces ( you could use 1 if you are unsure if you will like it with the dish)

Kosher salt and fresh black pepper

2 tbsp. Extra Virgin Olive Oil

1 tsp. paprika

2 links pork chorizo, cut into 1/2 inch thick pieces

2 carrots, peeled and chopped into small pieces

1 onion, chopped

4 cloves garlic, finely minced

1/2 c. dry white wine

1 c. chicken broth

24 mussels, scrubbed and de-bearded (pulling away the fuzzy tentacles)

3 tbsp. fresh chopped cilantro

Ciabatta bread, for soaking up the broth

Season the pork with salt, pepper, and paprika.  In a large skillet, heat the olive oil over medium-high heat until just smoking. Working in batches, add the pork and cook until browned on both sides (about 2 minutes per side). Transfer to a plate when finished. 

Add the chorizo to the skillet and cook for 2 minutes. Add carrots, onion, and garlic and cook until softened 5-7 minutes. Add the wine and scrape up any bits on the bottom of the pan.  Cook 2 minutes. Return pork to the pan. 

Add the chicken broth and scatter the mussels around the skillet. Cover the pan, preferably with a see-through top. Cook 2-3 minutes until mussels just open. Remove the lid and sprinkle with cilantro. Serve immediately with bread.