One-pot surf and turf! Steamed mussels with spicy sausage, more

Steamed mussels with spicy sausage and tomato
Servings:

Serves 2

Ingredients

    • 2 dozen mussels, washed and de-bearded
    • 2 tablespoons extra virgin olive oil
    • 1 small white onion, peeled and sliced
    • 4 Garlic cloves, peeled and sliced
    • 2 red tomatoes, peeled, de-seeded, cut into 1/2 inch cubes
    • 1/2 tablespoon paprika
    • 1/2 cup spicy sausage, sliced 1/8 inch thick
    • 1/2 cup white wine
    • 1 tbsp parsley, leaves picked and washed
    • 1 tbsp cilantro, leaves picked and washed
    • Salt and pepper to taste

Preparation

Baking Directions:

Place a medium sized soup pot over medium heat. Add the olive oil, then the sliced onion, garlic and a pinch of salt. Let cook until soft, about 5 minutes. Add the sausage and let cook for 2 minutes. Next, add the diced tomatoes and cook another 2 minutes. Then add the paprika. Mix well.Add the mussels along with the white wine. Cover with a lid to steam and cook until the mussels just pop open, not longer, about 3- 4 minutes. Now add the parsley and cilantro, adjust the seasoning. Serve immediately.

Batatas a Morro: warm smashed potatoes
Servings:

Serves 4

Ingredients

    • 16 small Yukon gold potatoes
    • extra-virgin olive oil, as needed
    • 2 garlic cloves, halved
    • 7 fresh thyme sprigs
    • 4 fresh rosemary sprigs, snipped into 2-inch pieces
    • 3 fresh bay leaves
    • Kosher salt
    • Freshly ground white pepper to taste

Preparation

Baking Directions:

Put the potatoes in a saucepan just big enough to fit them in one layer. They should have enough space to move a little. Add enough oil to cover the potatoes, then add the garlic, thyme, rosemary, bay leaves and 2 teaspoons salt.Bring to a simmer over medium heat and cook until they're soft enough to mush if you press one with your finger, about 30 minutes. Keep adjusting the heat as you simmer to maintain tiny slow bubbles on the surface of the oil. You don't want the herbs to burn and get bitter; you want them to slowly infuse their flavors into the oil. Use a slotted spoon to transfer the potatoes to a plate and let them cool a little.Gently smash each potato to flatten into thick disks. Heat a large sauté pan over high heat and coat the bottom with a little oil. Add the potatoes in a single layer and let them get brown and crisp, about 1 minute, then flip them to brown the other side. Drain on paper towels.

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