***Serves 4 as an appetizer***
2 lbs.fresh mussels, rinsed and de-bearded
1cup chopped plum tomatoes
1tablespoon chopped garlic
1/2teaspoon crushed red pepper
1/4cup diced pineapple
1/4cup sliced chorizo (Portuguese sausage)
3tablespoons extra virgin olive oil
juice of halfa lemon or lime
1. Sweat garlic, chorizo, pineapple and olive oil in a large skillet or wok over med-high heat.
2. Add mussels to the pan, stir to coat with oil.
3. Add tomatoes, red pepper and lemon juice, stir again to coat.
4. Cover and let simmer until mussels pop open (about 4-5 minutes). Season with salt and pepper, discard any mussels that don’t open. Serve with toasted baguette slices.