This is a dish to eat hot sauce and adds a special flavor. few days ago I was in Oporto (Portugal) and today I share some of those places that I really liked this city and its most emblematic and cuisine.
From this overview we can see how combine the past and present, in a beautiful landscape harmony. 
This is the beach and do not know if you can see in the picture, but there were no surfers, although to be raining and quite cold. 
"The Francesinha" This is a dish in Porto ... is sandwich bread with beef, bacon, linguiça (a spicy sausage), ham, egg, cheese and salsa, which is a salsa very, very hot ... tradition says that eats together Francesinha beer, the trick is that as pica, toddlers and babies .... 
Are you @ the cafeteria cafeteria is a symbolic place for coffee, "Café Majestic" the most luxurious of the city coffee ... ... And there is a sweet unique characteristic here are the cream, if you visit Oporto, do not leave without entering snack a cake ... is a dream come true ... 
For here is a steep descent to the river Duero. 
And if you want to give you a good session of adrenaline, up in one of these y. .. aparatejos down this slope !!... 
The Portuguese Douro River Douro River is called. Douro, in Portuguese means "gold" perhaps by those golden sun gives when you look at it. 
In Oporto rains a lot, but just as it rains and you fall a shower, after a while get a sunshine. I went into the cathedral and was wearing a beautiful sun, when I went it had rained and this is the landscape that I found, their damp streets, beautiful and with the smell of damp earth , so characteristic of this land. 
And we can not go on Porto not take one of these centenarians trambias, who walk its streets, it is not without its charm on a stroll in one of these old "electric cars" through the center of the city. INGREDIENTS:
-1 / 2 k. Prawn
-200 g of mussels cooked -90 g
onion 1 tablespoon parsley -
-50 g of olive oil
-1 teaspoon cornstarch
-25 g
wine brandy -25 g
-half of food coloring on
- media broth
To make steamed potatoes:
-3 medium potatoes, salt
-300 g.
water
PREPARATION:
> We in the 
onion and parsley and schedule 6 sec. to vl. 4
> we add the oil and schedule 8 minutes at 90 º vel. 
> add a teaspoon of cornstarch and half of wine (half the reserve)
> We put the butterfly and add the prawns and the dye and the average stock cube dissolved and schedule 5 m. 90 º vel. 1
> After 1 minute add the vocal brandy and wine that we had booked.
> We took the contents of and reserve. Without washing the glass
> Peel and cut potatoes into slices and seasoned, put them in varoma container so that steam can circulate well through them
> We add water and schedule 25 minutes varoma temperature, speed 2
> varoma Place the container over the glass in place and leaving them to cover them well.
> After the time, we dump the potatoes on a platter and add the mussels and sauce with the prawns we had reserved, seeking the potatoes are well integrated with the sauce.
> And as a hot dish to make, before serving at the table, we put the source in the microwave and give it 2 minutes to warm up.
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