Portuguese-Style Mussels

My husband has always enjoyed mussels but it took me a long time to warm up to them. Surprisingly, the Boston-area grandkids have always loved them! They can devour a bowl in the blink of an eye, it's amazing to me as it isn't a dish I would think children would be so crazy about.

The first time I had them they were chewy and got caught in my teeth ... not a very pleasant experience. Since then, I have often made them at home ... they've been much better than my original tasting, and I have come to like and enjoy them.

I experiment with them now ... adding them to pasta, making a bowl for dinner with a side of crusty bread, crostini or flatbread or serving them as an appetizer. I've made them many different ways, but this recipe has become one of my top two favorites. It is based on a dish we had in Portugal.

The red pepper flakes and spicy sausage give the mussels a bit of a kick that can be increased by adding more pepper flakes or by using a hotter sausage. Conversely, cutting back on the pepper flakes and using a sweet sausage can soften the dish.

Portuguese-Style Mussels
(Serves 4 to 6 as an appetizer.)

• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1/2 pound chourico or chorizo sausage, chopped
• 1 sweet or red onion, diced
• 3 tablespoons garlic, minced
• 1 pinch saffron
• 1 cup dry white wine
• 1/2 cup clam broth (or substitute vegetable broth or chicken broth)
• 2 pounds mussels, cleaned and beard removed (discard any mussels that do not close)
• 1 14-ounce can of diced tomatoes, drained (or use a pint of fresh cherry tomatoes, halved)
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley leaves
• 1 lemon, juiced
• Salt and freshly ground pepper, to taste
• Crusty bread, for serving

Portuguese-Style Mussels

In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and sausage. Cook for 1 to 2 minutes to release the flavors.

Stir in the onions and cook until they caramelize, about an additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and broth and mix well. Bring the liquid to a simmer. Add the mussels and stir.

Cover the pot and steam until the mussels open, about 5 minutes or so. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, stir well.

Discard any unopened mussels. Ladle the mussels and broth into large serving bowls and serve with crusty bread.