Ernest Hemingways Conch (Mussel) Salad

• 48 large bearded mussels
• 3 tablespoons oil
• 2 onions
• 1 tomatoes
• 6 red chilies
• 2 tablespoons lime juice
• salt
• cayenne pepper
• 1 teaspoon brown sugar

1. Cook bearded mussels.
2. (The mussels are gently steamed until they open.
3. ).
4. Scoop out meat from shells and place in glass bowl.
5. Sauce:.
6. Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.
7. Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.
8. Bring to quick boil, then stew over low heat for 30 minutes.
9. If necessary, add some diluted lime juice.
10. Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.
11. Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.

mussels, oil, onions, tomatoes, red chilies, lime juice, salt, cayenne pepper, brown sugar

Taken from www.food.com/recipe/ernest-hemingways-conch-mussel-salad-373220 (may not work)