Heat the oil in the open cooker. Add the onion and garlic and
fry until the onion is lightly browned. Lift out, draining well.
Add the pork to the cooker and brown on all sides. Return the
onion and garlic to the cooker with the wine, thyme and salt and
pepper to taste. Stir well.
Close the cooker, bring to H pressure and cook for 15 minutes.
Reduce the pressure quickly.
Return the open cooker to the heat. Stir in the mussels and
simmer gently for 5 minutes. Dissolve the cornflour in the cold
water and stir into the Cataplana until thickened. Taste and adjust
the seasoning.
Sprinkle with parsley and serve with plain boiled rice.
