The Impudent Oyster in Chatham is one of my favorite restaurants on the Cape for dining. It has been around for over 30 years and their Portuguese Mussels are one of my favorite dishes on the menu. They are simmered in a tomato sauce with onions, peppers and chorizo and are simply delicious. The dish inspired me to create my own version with the best seafood blend on Cape Cod. Start by soaking and cleaning a dozen cherrystone clams, 1 lb mussels, 1/2 lb of halibut, 6 sea scallops and a dozen shrimp. Set aside in a cool place. In a large dutch oven saute 2 cloves slivered garlic, 1/2 onion chopped and a pinch of hot pepper flakes in olive oil until soft. Add 1 chorizo link and 1/2 red bell pepper, chopped and saute for 2 minutes. Add 10 oz. can of chopped plum tomatoes. Stir in 1/2 cup of dry red wine and simmer for 1/2 hour until the sauce has reduced in half. Raise the heat to a high simmer and gently place the clams and mussels at the bottom of the pot and cover. Steam for 7 minutes and add the halibut. Cover and steam for another 7 minutes. When all the clams and mussels are open, nestle the scallops and shrimp in the simmering sauce for the final 3 minutes and lower heat. Serve stew in a deep bowl with crusty bread for dipping. Serves 3-4 seafood lovers.
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