Carne De Porco Com Amêijoas

A simple, but unusually tasty dish, which lives from the successful combination of mild pork, tender clams and a slightly acidic white wine – preferably a Portuguese one from the regions Minho (Vinho Verde), Dao or possibly Lagoa.

The meat is not seared, because the red taste that develops would drown the delicate flavor of the mussels.

Cut the loin 1 cm thick and 2-3 cm long strips. Marinate with crushed garlic cloves, paprika powder, a little bit of salt, bay spice and white wine at least two hours at room temperature, better one night in the refrigerator. Desand the clams in heavily salted water for several hours, as recommended below. Scrub them thoroughly. For mussels, perhaps remove the whiskers. Discard open mussels that do not close when tapped with a finger. Saute the meat with the marinade in the oil in a deep saucepan over medium heat for 20-30 minutes. When it is tender, add the mussels, butter and parsley. Close the saucepan and do another 3-4 min until the mussels have opened.

Pick out closed clams – they are probably dead. Tip: Clams are very delicate and should be consumed immediately after purchase. Cockles can be kept in the refrigerator for up to three days. But just as here the motto is: the fresher, the better and

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