Mussels in Shells in Coconut Milk with Tequila
Appetizers • Italian
Description
To clean the mussels, I soaked them in salted water for an hour. I later used the remaining sauce for pasta.
Ingredients
- Pasta shells 35 oz
- Coconut Milk 15 fl oz
- Tequila 5 fl oz
- Sorrel 2 bunches
- Scallions 6 pieces
- Garlic 2 cloves
- Onion 10 oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg a pinch
- Red Long Chili Peppers to taste
- Butter 0 oz
- Olive Oil 3 tablespoons
Step-by-Step Guide
Step 1
Finely chop the garlic, herbs, and onion.
Step 2
Pour tequila into the coconut milk, add spices, and mix well.
Step 3
Place a skillet over high heat, add olive oil and butter, then add the garlic and sauté.
Step 4
Add the mussels to the skillet, pour in the milk. Evenly distribute the herbs and onion on top. Cook over high heat for 8-10 minutes.
Step 5
Turn off the heat, cover with a lid, and gently shake to mix everything (or stir carefully) and let it sit for a couple of minutes.
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