Mussels in Shells in Coconut Milk with Tequila
⏳ Time
15 minutes
🥕 Ingredients
13
🍽️ Servings
3
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 - 35.3 oz
- Coconut Milk - 13 fl oz
- Tequila - 3 fl oz
- Sorrel - 2 bunches
- Scallions - 6 pieces
- Garlic - 2 cloves
- Onion - 10.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Nutmeg - a pinch
- Red Long Chili Peppers - to taste
- Butter - 2.1 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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