Tuesday, 13 March 2012

Kiwi Mussels


3 oz. cilantro
1 oz. dill
Juice of 1 lemon
5 gram pkg laver seaweed
3 crushed cloves of garlic
salt to taste
2 oz. olive oil
4 oz. coconut milk
8 oz. mussels
1 sliced red pepper
1 tbsp. sesame oil


Put cilantro, dill, lemon juice, seaweed, garlic cloves, olive oil and coconut milk in blender and blend.
Put mixture in frying pan with mussels and red peppers.
Bring mixture to the boil, turn off and add let cool to room temperature.

Serve as an appetizer or with noodles or rice.

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