Mussels with Piri Piri Sauce

• 2 tablespoons olive oil
• 1/4 pound piece prosciutto, cut into 1/4-inch dice
• 1/4 pound chorizo, cut into 1/4-inch dice
• 1 cup thinly sliced white onions
• 1 cup thinly sliced green bell peppers
• 1/2 cup thinly sliced red onions
• 1 tablespoon minced garlic
• 2 bay leaves
• 2 teaspoons Piri-Piri Sauce, recipe follows
• 2 (14 1/2-ounce) cans tomatoes, juiced drained from one can and all crushed with hands
• 2/3 cup dry white wine, such as Portugal's vinho verde
• 3 1/2 dozen small mussels in shell, scrubbed and bearded
• 3 tablespoons chopped parsley leaves
• 3 tablespoons chopped cilantro leaves
• Salt and freshly ground black pepper

1. In a cataplana (or large saute pan with a tight-fitting lid), heat the oil over medium heat.
2. Add the prosciutto and chorizo and cook until browned, about 2 minutes.
3. Add the white onions, bell peppers, and red onions and cook until softened, about 5 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the bay leaves, piri-piri, tomatoes and 1/3 cup of the wine.
6. Bring to a boil, reduce to a simmer and cook, stirring often, for 30 minutes.
7. Add the remaining 1/3 cup wine, mussels, 2 tablespoons of parsley and 2 tablespoons of cilantro and stir to combine.
8. Close the lid tightly and simmer 5 minutes.
9. Remove from the heat, uncover, and discard any mussels that have not opened.
10. Season with salt and freshly ground black pepper, to taste.
11. Divide among 4 individual serving bowls and garnish with the remaining 1 tablespoon parsley and 1 tablespoon cilantro.
12. 3/4 cup olive oil
13. 2 fresh jalapenos, coarsely chopped, stems, seeds and all
14. 1 fresh poblano, coarsely chopped, stems, seeds and all
15. 1 1/2 teaspoons crushed red pepper
16. 1/2 teaspoon salt
17. 1/4 freshly ground black pepper
18. 1 1/2 teaspoons minced garlic
19. Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat.
20. Cook, stirring, for 4 minutes.
21. Add the garlic, remove from heat, and cool to room temperature.
22. When the mixture is cool, pour into the bowl of a food processor or blender and pulse several times until smooth.
23. Strain through a fine mesh strainer into a clean container, and refrigerate, tightly covered, for 7 days before using.
24. (The Piri-Piri will keep tightly covered in the refrigerator for up to 1 month.)
25. Yield: 1 1/2 cups

olive oil, chorizo, white onions, green bell peppers, red onions, garlic, bay leaves, sauce, tomatoes, white wine, mussels, parsley leaves, cilantro, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mussels-with-piri-piri-sauce-recipe.html (may not work)