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
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.