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