Ernest Hemingways Conch Mussel Salad Recipes
MUSSEL SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.
MUSSEL SALAD
Steps:
- In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
- In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
- Wine suggestion: Alsace Gewurztraminer Heissenberg
ERNEST HEMINGWAYS CONCH (MUSSEL) SALAD
The island Bimini in the Bahamas is proud of a certain famous fisherman. Around here, Ernest Hemingway caught the Blue Marlin, which inspired him to write about the large fish in his bestseller "The Old Man And The Sea". A rumour says that this mussel salad was one of the favourite meals of the Nobel prize-winner. Be careful - this salad is spicy and makes you very thirsty. Posted for ZWT5, taken from "Dine Around The World". Preparation time does not include chilling time (around an hour).
Provided by Karen Elizabeth
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bearded mussels. (The mussels are gently steamed until they open.).
- Scoop out meat from shells and place in glass bowl.
- Sauce:.
- Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.
- Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.
- Bring to quick boil, then stew over low heat for 30 minutes.
- If necessary, add some diluted lime juice.
- Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.
- Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.
Nutrition Facts : Calories 358.5, Fat 16, SaturatedFat 2.4, Cholesterol 67.2, Sodium 696.3, Carbohydrate 23.3, Fiber 2.2, Sugar 8, Protein 30.6
BAHAMIAN CONCH/SCUNGILLI SALAD
Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli, is acceptable. From Sandy Estabrook's Guide to the Abacos, Bahamas. Cook time is marinating time. Conch is relatively inexpensive here - shrimpers catch them in their nets & few folks know how delicious they are...sssh! I don't want the price to go up!
Provided by Busters friend
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut up conch into pea size pieces (1/4").
- Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
- Let chill for 3-4 hours before adding the remaining vegetables.
- Add vegetables and stir again. Keep refrigerated.
- Conch Salad always tastes better the second day and keeps for 3 to 4.
Nutrition Facts : Calories 72.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 22.1, Sodium 230.3, Carbohydrate 7.3, Fiber 1.5, Sugar 3.4, Protein 9.9
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