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Categories:
mussels thoroughly cornmeal chicken broth white wine ground hot chile garlic bay leaf pork olive oil red onions tomatoes caribe chile cilantro green onions lemon rice
Viewed: 72 - Published at: 2 years agoIngredients
- 12 mussels, rinsed and debearded
- 12 small hard-shelled clams, washed and thoroughly scrubbed
- Cornmeal
- 1/2 cup double-strength low-sodium chicken broth
- 1/2 cup dry white wine
- 2 tablespoons ground hot chile
- 6 garlic cloves, finely chopped
- 1 small bay leaf
- 1 1/2 pounds lean boneless pork, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/3 each large red, green, and yellow bell peppers, cut lengthwise into 1/4-inch strips, or 1 red or green bell pepper
- 2 medium-size onions, thinly sliced and separated into rings
- 2 medium-size tomatoes, finely chopped
- 1 teaspoon crushed caribe chile
- 1/4 cup cilantro, finely chopped
- 3 small green onions, finely chopped
- 1 lemon, cut into 6 or 8 wedges
- Peppered Rice
Method
- If serving as soon as dish is finished, place mussels and clams in a large bowl and cover with cold salted water.
- Sprinkle with a little cornmeal and set aside.
- Combine broth, wine, and ground chile in a large bowl, and stir until thoroughly blended.
- Add 2 minced garlic cloves, bay leaf, and pork.
- Marinate 30 minutes at room temperature, turning the meat occasionally to keep it moist.
- With a slotted spoon, remove pork, discarding bay leaf.
- Reserve marinade.
- Pat pork dry with paper towels.
- Heat a large heavy skillet over medium-high heat.
- Add pork; cook, turning frequently to brown pork quickly and evenly.
- When browned, add the reserved marinade, and bring to a boil over high heat, scraping bottom and sides of pan, until pork absorbs the marinade and mixture is thick.
- Heat olive oil in another large deep skillet, then add pepper strips.
- After turning peppers once, add onions and stir-fry about 5 minutes or until vegetables are soft, but not brown.
- Add remaining garlic, tomatoes, and crushed chile.
- Drain and rinse mussels and clams.
- Spread mussels and clams, hinged-side down over the tomato sauce, cover the skillet tightly and cook over high heat 10 minutes or until the mussels and clams open.
- Discard any mussels or clams that do not open.
- Stir in the pork with marinade and simmer 5 minutes or until pork is heated through.
- Mix the cilantro and green onions and sprinkle over the pork and clams.
- Garnish with lemon wedges.
- Serve over rice.
