500g of mussels (or clams) thoroughly cleaned
Salt to taste
One large onion cut into pieces
Two tomatoes, cut into pieces
One green pepper, seeded and cut into pieces
Four sprigs of cilantro (tall stems and leaves)
Half a cup of coconut milk
Quarter cup of dendê oil
Two tablespoons of lime juice
500g of mussels (or clams) thoroughly cleaned
Salt to taste
One large onion cut into pieces
Two tomatoes, cut into pieces
One green pepper, seeded and cut into pieces
Four sprigs of cilantro (tall stems and leaves)
Half a cup of coconut milk
Quarter cup of dendê oil
Two tablespoons of lime juice
In a pot, bring the mussels to a boil, covered with water
Season with salt and cook until the shells open
Drain
Discard closed shells and reserve the broth
Remove mussels from open shells and place them in reserved hot broth
Drain and wash again
Transfer to a food processor or blender
Add onion, tomato, pepper, and cilantro and process
In a pot, bring the mixture to a medium boil with salt, coconut milk, and lime juice until most of the liquid has evaporated
Serve, if desired, with white rice.
