Ingredients

• 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

Directions

Piri-Piri Sauce:

3/4 cup olive oil

2 fresh jalapenos, coarsely chopped, stems, seeds and all

1 fresh poblano, coarsely chopped, stems, seeds and all

1 1/2 teaspoons crushed red pepper

1/2 teaspoon salt

1/4 freshly ground black pepper

1 1/2 teaspoons minced garlic

Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat. Cook, stirring, for 4 minutes. Add the garlic, remove from heat, and cool to room temperature. When the mixture is cool, pour into the bowl of a food processor or blender and pulse several times until smooth. Strain through a fine mesh strainer into a clean container, and refrigerate, tightly covered, for 7 days before using. (The Piri-Piri will keep tightly covered in the refrigerator for up to 1 month.)

Yield: 1 1/2 cups