In a food processor, blend garlic, onion, paprika, coriander, and fennel. With motor running, drizzle in 1/2 cup olive oil; blend until a fine paste forms (you may need to add a bit more oil to form a paste).
Place a large stockpot over medium heat. Add butter and sausage. Cook, stirring occasionally, about 5 minutes, or until fragrant. Stir in spice paste and cook 2 to 3 minutes more, or until color changes slightly and raw onion aroma has dissipated. Stir in kale until just wilted. Stir in mussels and fish stock.
Increase heat to high and bring mixture to a simmer. Stir once more and cover tightly. Cook until all mussels have opened (discard any mussels that haven't).
To serve, divide mussels and kale among 4 large soup bowls, using a slotted spoon (leaving broth behind). Add black pepper to taste, and ladle into each of the bowls of mussels, dividing evenly. Drizzle with about 1/2 tablespoon olive oil each, and serve with toasted country bread.
Do Not confuse Chorizo with Linguica!! Chorizo is greasy and nasty, while Linguica is meaty, rich in flavor and an amazing addition to this stew.
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|Serving Size: 1 Serving (615g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 230 (51%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 95.8mg||29 %|
|Sodium 1036.8mg||36 %|
|Potassium 1401.3mg||37 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 18.7g|
|Protein 34.4g||49 %|
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Calories per serving: 449
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