When the first Portuguese fishermen arrived in Provincetown in the 19th century, they not only brought their skills as fishermen but they also brought their delicious Portuguese cooking. One of these delicious recipes was Portuguese Mussel Stew.
Provincetown Portuguese Mussel Stew
2 tbsp. extra virgin olive oil (evoo)
1 tbsp. chopped garlic
1 28 oz. can plum tomatoes
3 tbsp. chopped fresh basil
crushed red pepper to taste
12 small red potatoes
1 lb. chourico sausage, cut in ¼ in. slices (optional linquica, mexican chorizo, or polish sausage)
4 lbs. mussels
Heat evoo in large pot and saute garlic, add plum tomatoes, including juice. Stir in basil and crushed ground pepper. Simmer 20 minutes. Boil potatoes in separate pan until soft. Add potatoes and sliced sausage to pot of plum tomatoes and let simmer. Scrub and debeard mussels and add to pot. Cover steam until shells open. Serve in bowls with crusty bread.