Mussels and Linguiça With Cachaça and Malagueta Pepper Broth and Grilled Ciabatta

Photo: Emme Ribeiro

Ingredients

1 pound mussels, washed

1 cup linguiça sausage, sliced

1/4 cup cachaça

1/4 cup white wine

1 cup yellow onion, diced

1/4 cup cilantro, chopped

1 tablespoon olive oil

1 garlic clove, finely diced

1 malagueta pepper (thai chili can be substituted)

1/2 tablespoon tomato paste

salt

Preparation

In a large sauté pan, add olive oil, tomato paste, linguiça and onion. Sautee until linguiça has lightly browned and onions are translucent. Add malagueta and garlic. Sauté for about 30 seconds, being careful not to burn the garlic. Add mussels, cachaça, and wine to the pan and stir once, cover with lid and cook until the mussels just begin to open. Remove the lid, add cilantro and salt, to taste. Spoon into bowls and serve with grilled ciabatta