Charru Mussel Broth

INGREDIENTS

• 400 G CHARRU MUSSELS, SHELLS REMOVED AND CLEANED
• JUICE OF ½ LIME
• 1 ONION
• 2 CLOVES OF GARLIC
• 2 TOMATOES, PEELED AND SEEDED
• ¼ RED BELL PEPPER, PEELED
• 2 TABLESPOONS DENDE OIL
• 1 MEDIUM POTATO, COOKED
• 300 ML COCONUT MILK
• ½ BUNCH CORIANDER, CHOPPED
• HOT PEPPER SAUCE TO TASTE
• SALT TO TASTE

PREPARATION

Wash the charru mussels under cool running water and season with lime juice. Cook for 5 minutes, with a pinch of salt. In a food processor, blitz onion, garlic, tomato and bell pepper, until you have an even mixture. Stir-fry it in dende oil, add two-thirds of charru mussels, cover with water and cook for 20 minutes. Meanwhile, blend the remaining mollusk, potato and coconut milk in a blender, until smooth. Put it in the broth and stir well. Add half of the chopped coriander and season with hot pepper sauce and salt to taste. Serve sprinkled with the remaining coriander.