2 large bowls, or 4 small ones (appetizer portions)
1 head garlic , cloves separated and peeled (about 1/2 cup)
1 small onion , peeled and quartered
1 1/2 tsp. mild smoked paprika
1 tsp. ground coriander
1 tsp. ground fennel seed
3/4 cup extra-virgin olive oil
1/2 pound linguica or chorizo sausage, sliced crosswise into 1/4-inch
1 bunch kale (about 8 ounces), stemmed and coarsely chopped
2 pounds mussels , debearded and washed
3 cups fish stock or clam juice or water
6 Tbsp. unsalted butter
Freshly ground black pepper
- In a food processor, blend garlic, onion, paprika, coriander, and
fennel. With motor running, drizzle in 1/2 cup olive oil; blend until
a fine paste forms (you may need to add a bit more oil).
- Place a large stockpot over medium heat. Add sausage and cook, stirring
occasionally, about 5 minutes, or until fragrant. Stir in spice paste
and cook 2 to 3 minutes more, or until color changes slightly and raw
onion aroma has dissipated. Stir in kale until just wilted. Stir in
mussels and stock.
- Increase heat to high and bring mixture to a simmer. Stir once more
and cover tightly. Cook 4 to 6 minutes, or until all mussels have opened
(discard any mussels that haven't).
- To serve, divide mussels and kale among 4 large soup bowls, using
a slotted spoon (leaving broth behind). Whisk butter into broth, add
black pepper to taste, and ladle into each of the bowls of mussels,
dividing evenly. Drizzle with about 1/2 Tbsp. olive oil each, and serve
with toasted country bread.