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Serves 6


1 kg half shell mus­sels
12 can coconut milk
1 cup chopped cel­ery
1 tspoon chopped chili
250g mush­rooms
30 cm car­banossi, chopped
1 cup white wine
1 tspoon mixed herbs
300g shrimps

If you like your seafood with a nice tang, then this pot is for you. I do not think that there is an eas­ier seafood recipe than this.


Warm the coconut milk and wine in a flat bot­tomed cast iron pot. Add the chili, cel­ery and car­banossi. Slowly heat, but do not boil. Add the rest of the ingre­di­ents and heat up until the mus­sels are done, approx­i­mately 20 min­utes. Do not over cook.

Serve with rice.

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