Ernest Hemingways Conch (Mussel) Salad Recipe #373220
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.
Posted for ZWT5, taken from "Dine Around The World".
Preparation time does not include chilling time (around an hour).
45 min | 5 min prep
SERVES 4
- 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
- Cook bearded mussels. (The mussels are gently steamed until they open.).
- Scoop out meat from shells and place in glass bowl.
- Sauce:.
- Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.
- Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.
- Bring to quick boil, then stew over low heat for 30 minutes.
- If necessary, add some diluted lime juice.
- Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.
- Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.
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5 stars