www.sanjayskitchen.co.

uk

Cornish Pork and Mussels Cataplana

A traditional Portuguese dish with a Cornish twist.
Serves 4
Ingredients

For the marinade

3 Garlic Cloves
1 tbsp Sweet Paprika
1/2 tsp Chilli Pepper
Cornish Sea Salt
150ml. Olive Oil

450g boneless Pork Fillet, cut into 12mm strips

3 tbsp Olive Oil
1 Large Onion, finely chopped
240ml Dry White Wine
240g/1lb Fresh Mussels (in shell), scrubbed
2 tbsp Freshly Chopped Parsley

Method:
1. Place the garlic, paprika, chilli pepper, salt and 150ml of olive oil in a small food
processor and process to a paste.
2. Place the pork loin in a large mixing bowl, add the marinade and toss to coat.
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. Add the wine bring to the boil and continue to boil for 5 minutes.
5. Return the pork to the skillet, along with any juices, mix well then add the mussels, cover
and cook for 3-5 minutes, until they open.
6. Remove and discard any mussels which haven't opened, sprinkle the parsley over the top
and serve immediately.

Sunday, October 03, 2010