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1 kg of shellfish, in this case shellfish, 70 g of butter, 1 large chopped onion, 4 chopped garlic cloves, 1 small teaspoon of curcumin, 1 small teaspoon of curry, fresh ground pepper, 1 quarter of a baguette of bread, 1 glass of dry white wine, 1 glass of coconut milk, 100 g of tomato sauce, chilli, 50 g of chopped fresh parsley.
To taste, no salt. The shellfish are salted and the juice of the sea water as well.
Preparation
Wash and brush the shells. Discard those that are open. Put the closed (or closed) mussels (or shells) in a large saucepan over the wood fire. Bake for 2 minutes until open. When opening the shells, keep those filled with flesh and discard those empty. The shells must remain "precooked".
Pass the juice of the shellfish and keep.
In a large saucepan, melt the butter and sauté the onion and garlic for 2 to 3 minutes, add the curcumin, curry, ground pepper. Add the juice of the past shellfish, the bread crumbs cut into small pieces, the white wine, the coconut milk, the tomato sauce and the pepper according to your taste while cooking for a few minutes.
The fragrance that emerges from the pan is quite "captivating"! Once realized, it remains a sweet memory.
Add the shells, cook for 2 minutes without boiling, add the parsley and ...
Serve without delay and enjoy!
One of the specialties of Jacques du Grand Bleu de Nosy Be
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