Ernest Hemingways Conch (Mussel) Salad |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
The island Bimini in the Bahamas is proud of a certain famous fisherman. Around here, Ernest Hemingway caught the Blue Marlin, which inspired him to write about the large fish in his bestseller The Old Man And The Sea . A rumour says that this mussel salad was one of the favourite meals of the Nobel prize-winner. Be careful - this salad is spicy and makes you very thirsty. Preparation time does not include chilling time (around an hour). Ingredients:
48 large bearded mussels |
3 tablespoons oil |
2 onions |
1 tomato |
6 red chilies |
2 tablespoons lime juice |
salt |
cayenne pepper |
1 teaspoon brown sugar |
Directions:
1. Cook bearded mussels. (The mussels are gently steamed until they open.).
2. Scoop out meat from shells and place in glass bowl.
3. Sauce:.
4. Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.
5. Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.
6. Bring to quick boil, then stew over low heat for 30 minutes.
7. If necessary, add some diluted lime juice.
8. Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.
9. Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.
|
|