Ingredients to Serve 4
1 cup conch
1 Tbs. turmeric
20 lg. mussels
1 Tbs. cumin
2 Tbs. olive oil
1/4 tsp. scotch bonnet pepper
4 lg. shallots (diced)
1/2 cup coconut milk
1 Tbs. garlic
1 Tbs. sea salt
1 cup white wine
1 Tbs. chervil
1/2 cup corn
1 lg.lime (juiced)
1/2 cup red peppers (diced)
4 oz. cellophane noodles
1/2 cup yellow pepper (diced)
1 Tbs. curry powder
CLEAN THE SEAFOODS: Clean and finely chop the conch and set aside. clean the mussels and remove the beard with a small paring knife.
TO STEAM THE MUSSELS: In a medium sauce pot warm the olive oil. Add the shallots. Cook until translucent. Add the garlic and mussels. Mix thoroughly and add the white wine. Cover for 2 minutes. Add the corn, red pepper, yellow pepper, curry, turmeric, cumin and scotch bonnet pepper. Mix well and simmer for another 2 minutes. Add the conch and coconut milk, bring back to a simmer. Cook for three minutes. Season with sea salt and finish with the chervil and fresh lime juice.
CRISPY NOODLE GARNISH: Deep fry cellophane noodle in 425 degree peanut oil for 3 seconds. Remove and drain. Arrange the mussels around the service platter and pour the broth and vegetables in the middle. Garnish with crisp cellophane noodles.