Red Hot Curried Conch and Mussels with Scotch Bonnets
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Ingredients:
1 cup conch
1 Tbsp. tumeric
20 large mussels
1 Tbsp. cumin
2 Tbsp. olive oil
1/4 tsp. Scotch bonnet chile, seeded
4 large shallots, diced
1/2 cup coconut milk
1 Tbsp. chopped garlic
1 Tbsp. sea salt
1 cup white wine
1 Tbsp. chervil
1/2 cup corn
1 large lime, juiced
1/2 cup red peppers (diced)
4 oz. cellophane noodles
1/2 cup yellow pepper (diced)
1 Tbsp. curry powder
Instructions:
To clean the seafood:
Clean and finely chop the conch then set it aside. Clean the mussels and remove the beards with a small paring knife.
To steam the mussels:
In a medium sauce pot warm the olive oil and add the shallots. Cook them until they become translucent, then add the garlic and mussels. Mix thoroughly and add the white wine, then cover the mussels for 2 minutes.
Now add the corn, red pepper, yellow pepper, curry, turmeric, cumin and scotch bonnet pepper. Mix well and simmer for another 2 minutes, then add the conch and coconut milk, and bring the mixture back to a simmer. Cook for three minutes and season with the sea salt and finish with the chervil and fresh lime juice.
To make the crispy garnish::
Deep fry the cellophane noodles in 425F peanut oil for about 3 or 4 seconds, then remove the noodles and drain on some paper towels.
To serve:
Arrange the mussels around the serving platter and pour the broth and vegetables in the middle. Garnish with the crisp cellophane noodles.
Recipe from Chef Allen.