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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Add a touch of soul to a simple bowl of mussels, with a vibrant taste of the Caribbean. Ingredients:
1 ounce fresh cilantro |
1 ounce fresh parsley |
1/4 scotch bonnet pepper |
3 scallions, roughly chopped |
3 sprigs thyme, leaves only |
1/2 teaspoon cumin |
1/2 teaspoon ground allspice |
1 lime, zest and juice |
1 -2 tablespoon vegetable oil or 1 -2 tablespoon sunflower oil |
2 1/2 lbs mussels, cleaned and debearded (discard any mussels that do not close when firmly tapped) |
2 tomatoes, peeled, seeds removed, roughly chopped |
1 lemon, cut into wedges |
Directions:
1. Place all of the ingredients, except for the oil, mussels, tomatoes and lemon, into a food processor and blend to a rough paste. Loosen the mixture by mixing in a bit of vegetable or sunflower oil.
2. Heat a wok until smoking, then add the paste. Fry for 1-2 minutes, then add the mussels and cover with a lid. Cook for 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed. Stir in the chopped tomatoes.
3. To serve, pile the mussels into a large bowl and serve with lemon wedges.
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