2 tablespoons butter3 lbs of mussels1 cup of ground Portuguese chouriço1/2 large onion, sliced4 cloves of garlic, minced1/2 medium green pepper, sliced1/2 medium red pepper, sliced1/2 cup of white
Preparation
Clean and de-beard the mussels, and then set aside.
Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt.
Add the chourico and cook for about 1 minute.
Add the onions, garlic, green peppers and red peppers, and saute for 1 minute.
Add the wine and 1/2 cup of water, and stir.
Add the mussels and cover; cook until the mussels open, about 4 to 5 minutes.
Remove the saucepan from the heat, transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.