Cazuela of Pork with Mussels and Clams Spanish Style
This flavorful casserole comes right from Spain but is adapted to the tastes of the American Southwest. It is a great dish for entertaining, as the meat can be marinated, then sautéed and refrigerated in its sauce for up to two days before finishing with mussels and clams.
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturesalty, spiced
- 12 mussels, rinsed and debearded
- 12 small hard-shelled clams, washed and thoroughly scrubbed
- ½ cup double-strength low-sodium chicken broth
- ½ cup dry white wine
- 2 tablespoons ground hot chile
- 6 garlic cloves, finely chopped
- 1 small bay leaf
- 1½ pounds lean boneless pork, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/3 each large red, green, and yellow bell peppers, cut lengthwise into ¼-inch strips, or 1 red or green bell pepper
- 2 medium-size onions, thinly sliced and separated into rings
- 2 medium-size tomatoes, finely chopped
- 1 teaspoon crushed caribe chile
- ¼ cup cilantro, finely chopped
- 3 small green onions, finely chopped
- 1 lemon, cut into 6 or 8 wedges
- Peppered Rice
If serving as soon as dish is finished, place mussels and clams in a large bowl and cover with cold salted water. Sprinkle with a little cornmeal and set aside.
Combine broth, wine, and ground chile in a large bowl, and stir until thoroughly blended. Add 2 minced garlic cloves, bay leaf, and pork. Marinate 30 minutes at room temperature, turning the meat occasionally to keep it moist. With a slotted spoon, remove pork, discarding bay leaf. Reserve marinade. Pat pork dry with paper towels.
Heat a large heavy skillet over medium-high heat. Add pork; cook, turning frequently to brown pork quickly and evenly. When browned, add the reserved marinade, and bring to a boil over high heat, scraping bottom and sides of pan, until pork absorbs the marinade and mixture is thick.
Heat olive oil in another large deep skillet, then add pepper strips. After turning peppers once, add onions and stir-fry about 5 minutes or until vegetables are soft, but not brown. Add remaining garlic, tomatoes, and crushed chile.
Drain and rinse mussels and clams. Spread mussels and clams, hinged-side down over the tomato sauce, cover the skillet tightly and cook over high heat 10 minutes or until the mussels and clams open. Discard any mussels or clams that do not open. Stir in the pork with marinade and simmer 5 minutes or until pork is heated through. Mix the cilantro and green onions and sprinkle over the pork and clams. Garnish with lemon wedges. Serve over rice.
1994 Jane Butel