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January 17, 2018

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Fresh from the Sea

 

Happy New Year everyone! May this be a year of divine foraging and exciting taste explosions. To start off the year, I'd like to share an easy and yummy recipe that I have concocted recently for two lovely Irish guests whom stayed at the Hereweka Eco-Retreat. They just loved it!

 

Mussels and Clams Island style

 

1 fresh bell pepper (yellow or red, or half/half)

2 fresh tomatoes de-seeded

1 celery stick

Parsley 

Chives

500ml coconut cream

Salt and cracked pepper to taste

1 Tbs olive oil

 

Reduce the veges and olive oil in a high-sided pan. As they soften, add the seafood. . 

As soon as the shellfish start to open, add the coconut cream.

Reduce for 5mins.

Add the parsley, chives and salt and pepper.

 

 

Serve with rice or Japanese noodles.

 

Bon appétit!

 

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