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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

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