Ernest Hemingways Conch (Mussel) Salad

Ingredients

• 48 large bearded mussels

Sauce

• 3 tablespoons oil
• 2 onions
• 1 tomato
• 6 red chilies
• 2 tablespoons lime juice
• salt
• cayenne pepper
• 1 teaspoon brown sugar

Directions

1. 1

   Cook bearded mussels. (The mussels are gently steamed until they open.).

2. 2

   Scoop out meat from shells and place in glass bowl.

3. 3

   Sauce:.

4. 4

   Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.

5. 5

   Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.

6. 6

   Bring to quick boil, then stew over low heat for 30 minutes.

7. 7

   If necessary, add some diluted lime juice.

8. 8

   Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.

9. 9

   Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.