Mark Bittman

Mussels with Linguiça

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

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.

Ingredients

  • ½ to 1 pound linguiça or kielbasa
  • 1 tablespoon extra virgin olive oil
  • 2

Method

  1. Cut the sausage into slices about ⅛ 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.
  2. Add the mussel