Description
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).
Ingredients
- Mussels
- Oil
- Onions
- Tomatoes
- Red Chilies
- Lime Juice
- Salt
- Cayenne Pepper
- Brown Sugar
Instructions
- Cook bearded mussels
- 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