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CURRIED MUSSELS

mexilhões com caril SERVES 6 AS A MAIN COURSE, 8 TO 10 AS A STARTER

Portuguese passion for curry harks back to the Age of when Vasco da Gama and his sailors made their way T heDiscovery, to the East, opening a new trade route, which Portugal

dominated for almost a century. Traditionally used in small amounts, perhaps due to cost, curry is now sprinkled in by the tablespoon in modern recipes. Shrimp is the classic curried shell sh, but I had some lovely mussels in a tiny coastal restaurant. This is my tributo, or homage. 3 TABLESPOONS OLIVE OIL 2 LARGE YELLOW ONIONS, CHOPPED 3 GARLIC CLOVES, MINCED 3 MEDIUM TOMATOES, PEELED, CORED, SEEDED, AND CHOPPED 2 TO 3 TABLESPOONS CURRY POWDER, TO TASTE ½ TEASPOON GROUND GINGER PINCH OF GROUND CINNAMON 6 POUNDS MUSSELS, SCRUBBED, DEBEARDED, AND RINSED 1½ CUPS DRY WHITE WINE ⅔ CUP HEAVY CREAM PIRI-PIRI SAUCE OR STORE-BOUGHT HOT SAUCE KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 5 CUPS COOKED WHITE RICE 2 TABLESPOONS CHOPPED FRESH CILANTRO LEAVES

1. Heat the oil in a large skillet over medium heat until it

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The new portuguese table david leite  

The new portuguese table david leite  

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