Dive into a culinary composition with Sea Symphony Stew, where plump mussels, tender cauliflower, and crisp celery unite in a harmonious melody of flavors. This stew promises a delightful medley that captivates the palate with each spoonful, creating a symphony of taste that lingers in every bite.
Ingredients:2 tablespoons Coconut oil or Butter
2 Bay leaves
2 medium-size Russet Potatoes, peeled and diced
1 medium-size White Onion, finely chopped
2 stalks Celery, chopped
1 Leek, chopped
1 medium-size Cauliflower, peeled and chopped into 1-inch cubes
2 lbs Mussels, washed under cold running water for a minute and set aside
1/2 cup Canned Corn
1/2 cup Coconut Milk
1 cup Fish/Vegetable Stock
1 cup Rupen's Konkan Curry Sauce
1 bunch Parsley, minced
Salt and Pepper, as required
Instructions:In a large pot, sauté bay leaves in coconut oil or butter until aromatic.
Add diced potatoes, chopped onion, celery, and leek. Sauté until softened.
Introduce cauliflower cubes, then add mussels, canned corn, coconut milk, and fish/vegetable stock. Stir in Rupen's Konkan Curry Sauce.
Simmer covered on low heat for 15-20 minutes until mussels are cooked and potatoes are tender.
Season with salt and pepper to taste.
Garnish with minced parsley before serving.
Enjoy this Coconut Infused Sea Symphony Stew, a harmonious blend of coastal flavors!