luni, 18 martie 2013

Scoici verzi cu sos de vin si lapte de cocos


Asa cum va tot spuneam, imi plac foarte mult fructele de mare, fie ca sunt creveti, calamari sau scoici ... Si astazi vorbim despre scoici, scoici verzi aduse tocmai din Noua Zeelanda, foarte mari, suculente si extrem de gustoase!

Scoici verzi cu sos de vin si lapte de cocos

Ingrediente:

- 1kg de scoici verzi;
- 300 ml lapte de cocos;
- 5-6 catei de usturoi;
- 1 ardei iute;
- 2 fire de ceapa verde;
- 2 fire de lemon gras;
- 100 ml ulei de masline;
- 200 ml de vin alb;
- patrunjel;
- sare si piper;

Intr-o tigaie bine incinsa punem putin ulei de masline si adaugam scoicile, dupa 1 minut adaugam si un pahar de vin, sare si piper. Lasam la capac 4-5 minute. Strecuram scoicile.
Separat punem la incins ulei de masline in care sotam usturoiul, ceapa, lemongrasul si ardeiul iute, asezonam cu sare si piper, dupa 5-6 minute adaugam laptele de cocos, reducem cateva minute apoi adaugam zeama de la scoici. Mai reducem cateva minute. Strecuram sosul si adaugam patrunjel. Asezam scoicile in farfurie si turnam peste acestea sosul.
Servim cu paine prajita cu ulei de masline si usturoi.
Pofta buna!




As you all know by now, I really like seafood, whether they are shrimp, calamari or mussels ... And today we talk about clams, green mussels from New Zealand, ​​very large, juicy and very tasty!

Green mussels with wine and coconut milk sauce

Ingredients:

- 1kg of green mussels;
- 300 ml coconut milk;
- 5-6 cloves of garlic;
- 1 green pepper;
- 2 spring onions;
- 2 sprigs of lemongrass;
- 100 ml olive oil;
- 200 ml of white wine;
- Parsley;
- Salt and pepper;

In a hot pan put a little olive oil and add the clams, after 1 minute and add a glass of wine, salt and pepper. Leave the lid for 4-5 minutes. Strain the mussels.
In another pan we stir the garlic, onion, paprika and lemongrass and season with salt and pepper, then add coconut milk and stir another 5-6 minutes, then add the sauce from the shells. Cut back a few minutes. Strain the sauce and add the parsley. Put shells on the plate and pour sauce over them.
Serve with toasted bread with olive oil and garlic.
Bon appetite!




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