Portuguese-Style Steamed Mussels

• 4 tablespoons extra virgin olive oil
• 3 bay leaves
• 1 tablespoon finely chopped garlic
• 1 medium onion, cut in 1/4-inch dice
• 1 small red bell pepper, cut in 1/4-inch dice
• 2 medium tomatoes, peeled, seeded and finely chopped
• 1/4 pound chourico or chorizo sausage, thinly sliced
• 1 cup dry white wine
• 3 pounds mussels (preferably wild) scrubbed and debearded
• 2 tablespoons chopped Italian parsley
• 2 tablespoons chopped cilantro
• Freshly ground black pepper to taste

1. In a large (6 quart) casserole or soup pot over medium-high heat, combine olive oil and bay leaves.
2. Heat for 1 minute, then add garlic, onion and red bell pepper.
3. Saute vegetables until tender, about 5 minutes.
4. Add tomatoes, sausage and wine.
5. Simmer for 5 minutes.
6. Add mussels.
7. Cover and steam until mussels open, about 5 minutes.
8. Remove mussels to serving bowls.
9. Return pot to medium heat, and add parsley, cilantro and black pepper to taste.
10. Spoon sauce over mussels, and serve immediately.

extra virgin olive oil, bay leaves, garlic, onion, red bell pepper, tomatoes, chorizo sausage, white wine, mussels, italian parsley, cilantro, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7732 (may not work)