Difference between revisions of "Shellfish with Cococnut cream"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Fijian ([^cC])(.*)\]\]" to "Category:Fijian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
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[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
| − | [[Category:Seafood | + | [[Category:Seafood Recipes]] |
[[Category:Coconut cream Recipes]] | [[Category:Coconut cream Recipes]] | ||
[[Category:Fijian cuisine]] | [[Category:Fijian cuisine]] | ||
[[Category:Meat Dishes Recipes]] | [[Category:Meat Dishes Recipes]] | ||
[[Category:Mussel Recipes]] | [[Category:Mussel Recipes]] | ||
Revision as of 15:28, 9 May 2012
Ingredients
- ½ bucket of shellfish (cockles, mussels)
- 2 cups of coconut cream
- 1 sliced onion
- 1 piece of crushed garlic
- 1 teaspoon of crushed coriander leaves
- 1 tablespoon of oil
- salt and pepper to taste
Directions
- Split open shellfish and clean them in their half-shells before placing in a pot.
- Pour coconut cream over the shellfish and cook for 10 minutes.
- Fry onion, garlic, coriander leaves in oil.
- Pour this over the shellfish and cook gently for 10–20 minutes or until the liquid starts to boil.
- Add salt and pepper to taste.
