Pork and Mussel Cataplana    HT  MC  Portuguese  30mins plus marinating

Serves 4   Hot  Pork  Seafood  Shellfish Alcohol Main Course  Gluten Wheat Dairy free Portugal  Europe

Ingredients

For the marinade
3 Garlic Cloves
1 tbsp Sweet Paprika

1/2 teasp Chilli Pepper
Salt
150ml/5fl.oz. Olive Oil

Other Ingredients
450g/1lb boneless Pork Fillet, cut into 12mm/1/2-inch cubes
3 tbsp Olive Oil

1 Large Onion, finely chopped
240ml/8fl.oz. Dry White Wine
240g/1lb Fresh Mussels (in shell), scrubbed
2 tbsp Freshly Chopped Parsley

Instructions

1.  Place the garlic, paprika,  chilli pepper,  salt and 150ml/5fl.oz. of olive oil in a small food processor and process to a paste.

2. Place the pork in a large mixing bowl, add the marinade and toss to coat. Cover and refrigerate for 4-8 hours or overnight, stirring occasionally.

3. Heat three tablespoons of  olive oil in the Cataplana or a wide saucepan with a close fitting lid. Add the pork and its marinade and cook over high heat for 5 minutes, stirring from time to time. Remove the meat with a slotted spoon and set aside.

4. Reheat the oil in the pan, add the onion and sauté over high heat for 5 minutes, stirring from time to time.

5. Add the wine bring to the boil and continue to boil for 5 minutes.

6. Return the pork to the skillet, along with any juices, mix well then add the clams, cover and cook for 3-5 minutes, until the clams open.

7. Remove and discard any clams which haven't opened, sprinkle the the parsley over the top and serve immediately.

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts

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