Difference between revisions of "Shellfish with Cococnut cream"
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* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
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# Split open shellfish and clean them in their half-shells before placing in a pot. | # 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. | # Pour [[coconut cream]] over the shellfish and cook for 10 minutes. | ||
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[[Category:Coconut cream Recipes]] | [[Category:Coconut cream Recipes]] | ||
[[Category:Fijian cuisine]] | [[Category:Fijian cuisine]] | ||
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[[Category:Mussel Recipes]] | [[Category:Mussel Recipes]] | ||
Latest revision as of 06:43, 14 July 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
Procedures
- 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.
