Serves 4

1 cup dry white wine, such as vinho verde or pinot grigio
6 peppercorns
¼ pound linguica or chourico, thinly sliced
1 stalk celery, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, crushed
2 sprigs fresh parsley
5 pounds mussels, rinsed with beards removed

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1. In a soup pot, combine the wine, peppercorns,
linguica or chourico,
celery, onion, garlic, and parsley. Bring to a boil. Simmer 1 minute. Add the mussels, cover the pot, and cook for 5 minutes or until the liquid nearly bubbles over. Turn down heat and steam for about 1 minute more.

2. Serve the mussels with the cooking broth, melted butter, crusty bread, and a green salad. Adapted from “Cooking the Catch,
Volume 2”