Ernest Hemingways Conch Mussel Salad Recipes

CONCH SALAD

Steps:

• Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
• Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
• Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

MUSSEL SALAD

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

CHILLED MUSSEL SALAD

Steps:

• Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
• Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
• In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
• In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.

CONCH SALAD

Steps:

• 1 If using fresh conch, go to step 2. If the conch are frozen, place them in a bowl with cold water to cover. Put the bowl in the refrigerator at least 3 hours up to overnight, changing the water occasionally. 2 Bring a medium saucepan of water to a boil. Add the conch and 1 teaspoon salt. When the water returns to a simmer, cook the conch until tender when pierced with a fork, about 20 minutes. Drain and pat dry. 3 Begin cutting the conch into 1/4-inch slices. When you come to a dark tube filled with a spongy matter, pull or cut it out and discard it, as it can be gritty. There is another tube on the outside of the body that does not need to be removed. Rinse the slices well and pat them dry. 4 In a medium bowl, combine the celery, parsley, garlic, red pepper, 2 tablespoons of the lemon juice, and a pinch of salt. Add the conch and taste for seasoning, adding the remaining lemon juice if needed. 5 Chill up to 1 hour or serve immediately on a bed of radicchio or lettuce leaves. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ERNEST HEMINGWAYS CONCH (MUSSEL) SALAD

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.