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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered. | 2. Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes. | 3. Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover. | 4. Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake. | 5. Finish with salt and pepper and the juice of the lemon. Serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	2		debearded	780.1938	33.4758	107.95700000000001	20.3213
white wine	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
linguica sausage	1/2	lb	chopped	201.7338	0.0	44.8801	1.1333
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
kale leaf	4		stemmed sliced	201.7338	0.0	44.8801	1.1333
grape tomato	1	pint		201.7338	0.0	44.8801	1.1333
red pepper flake	1/4	teaspoon		201.7338	0.0	44.8801	1.1333
lemon	1			1.2808	0.4116	0.0486	0.0132
salt pepper				201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.