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Main Dishes Back to Recipes
Red Hot Curried Conch and Mussels w/ Scotch Bonnets
Ingredients to Serve 4
  • 1 cup conch
  • 1 Tbs. turmeric
  • 20 lg. mussels
  • 1 Tbs. cumin
  • 2 Tbs. olive oil
  • 1/4 tsp. scotch bonnet pepper
  • 4 lg. shallots (diced)
  • 1/2 cup coconut milk
  • 1 Tbs. garlic
  • 1 Tbs. sea salt
  • 1 cup white wine
  • 1 Tbs. chervil
  • 1/2 cup corn
  • 1 lg.lime (juiced)
  • 1/2 cup red peppers (diced)
  • 4 oz. cellophane noodles
  • 1/2 cup yellow pepper (diced)
  • 1 Tbs. curry powder
CLEAN THE SEAFOODS: Clean and finely chop the conch and set aside. clean the mussels and remove the beard with a small paring knife.

TO STEAM THE MUSSELS: In a medium sauce pot warm the olive oil. Add the shallots. Cook until translucent. Add the garlic and mussels. Mix thoroughly and add the white wine. Cover for 2 minutes. Add the corn, red pepper, yellow pepper, curry, turmeric, cumin and scotch bonnet pepper. Mix well and simmer for another 2 minutes. Add the conch and coconut milk, bring back to a simmer. Cook for three minutes. Season with sea salt and finish with the chervil and fresh lime juice.

CRISPY NOODLE GARNISH: Deep fry cellophane noodle in 425 degree peanut oil for 3 seconds. Remove and drain. Arrange the mussels around the service platter and pour the broth and vegetables in the middle. Garnish with crisp cellophane noodles.

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