Pork Loin with Mussels

A delicious recipe with red wine!

Cut up a pork loin, slicing the darker meat into pieces and the lighter meat into slices. But: do not cut the slices all the way to the bottom.

Skin and dice the garlic and pound it in a mortar with olive oil and salt.

Rub the meat with the garlic mixture and the pimiento paste. Then let the meat sit in a cool place for 24 hours.

Fry the pieces of meat briefly on all sides in hot lard.

Cut the strand of meat with the lighter meat finally apart and fry the slices also from both sides (about 10 min). Then keep warm.

Put the mussels in a cooking pot on a high flame and pour boiling water over them. Shake the pot vigorously so that the mussels get an even temperature.

Once all the mussels have opened, pour the dry white wine.

Briefly bring to a boil and add the mussels to the meat. Stir the mussels and meat together, briefly bring to a boil repeatedly, and arrange on a heated platter.

Place the slices of meat on the edge of the platter. Garnish with lemon slices, radishes and toasted gray bread.

Suggested drink: a red wine from the Alentejo region

Small tip: do not make the mussels too long at all, otherwise they will become tough.

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