Carne De P0Rc0 A Alentejana Recipe
Ingredients
| 1 pound mussels, in shells | ||
| Water | 1 Cup (16 tbs) | |
| 1 pound lean boneless pork | ||
| Lard | 1 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Onions | 2 Large, sliced | |
| Tomatoes | 2 Large, chopped | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
Directions
Scrub mussels, discarding any open ones, or any with cracked or broken shells.
Steam mussels in the water for about 5 minutes.
Discard any shells that have not opened, and reserve remainder in their shells.
Cut pork into small pieces and cook in hot lard until nearly done.
In the meantime, heat olive oil in a Dutch oven.
Add onions, tomatoes, and bay leaf.
Saute until onion is tender.
Add the salt, paprika, pork, and the reserved mussels in their shells.
Cook all together for a few minutes.
Remove the bay leaf before serving.
Steam mussels in the water for about 5 minutes.
Discard any shells that have not opened, and reserve remainder in their shells.
Cut pork into small pieces and cook in hot lard until nearly done.
In the meantime, heat olive oil in a Dutch oven.
Add onions, tomatoes, and bay leaf.
Saute until onion is tender.
Add the salt, paprika, pork, and the reserved mussels in their shells.
Cook all together for a few minutes.
Remove the bay leaf before serving.
Chef
