More than anywhere else, cooks in Portugal combine seafood and meat with abandon, and it usually works. This dish cries out for crusty bread. If you want a milder garlic flavor, add it along with the tomatoes so it cooks a little longer.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the sausage into slices about 1/8 inch thick. Put the olive oil in a wide, deep skillet or flameproof casserole, turn the heat to medium-high, and add the sausage. Cook, stirring occasionally, until the sausage begins to brown, about 10 minutes. Add the tomatoes. Cook about 5 minutes, stirring occasionally, until the tomatoes begin to break up.
Step 2
Add the mussels and cook, shaking the pan occasionally, until they open, about 10 minutes. (This will happen more quickly if you cover the pan, but it isn’t really necessary.)
Step 3
When almost all the mussels are open, add the garlic and cook, stirring once or twice, for another minute or so. Garnish and serve immediately.
