Portuguese-Style Stew with Mussels and Pork

Ingredients

• 1 kg pork loin chops (boneless)
• 4 onions
• 3 Garlic cloves
• 350 g tomatoes
• 4 tbsp olive oil
• 1 small bouquet garni (sage, thyme, bay leaf, marjoram)
• Salt
• ground pepper
• 300 ml dry white wine
• 400 g small waxy potatoes
• 1 kg Venus mussels (or mixed mussels)
• 200 g peeled scallops
• 2 tbsp chopped parsley (for garnish)

Instructions

1. 1.

   Wash and pat dry the pork loin chops, then cut into cubes.

2. 2.

   Peel and finely chop the onions. Peel the garlic. Wash the tomatoes, blanch them briefly, peel, halve, core, and dice them.

3. 3.

   Heat olive oil in a pot, sear the pork cubes until browned. Reduce heat, press in the garlic, add onions, tomatoes, and bouquet garni. Season with salt and pepper.

4. 4.

   Pour in the white wine, cover, and simmer for about 1 hour and 15 minutes.

5. 5.

   Wash, peel, and boil the potatoes in salted water for 20-30 minutes until tender.

6. 6.

   Rinse mussels under cold water, place them in cold salted water, rinse again, discard any that remain closed. Add mussels to a pot and heat until all open; discard those that stay closed. Strain the broth and add it to the pork stew. Drain potatoes and stir into the mixture.

7. 7.

   Remove the bouquet garni. Add scallops 5 minutes before the end of simmering. After about 3 more minutes, add Venus mussels. Mix well and serve hot, garnished with chopped parsley.