Cut up and dice 1 onion, 2 stalks of celery, 2 carrots, 6 cloves
Fry up diced vegtables until a little soft. Add 1 1/2 tablespoon of Chili paste, 1 tablespoon curry. Add 1 cup of wine and 1 cup of broth and simmer 5 minutes.
Add Herbs, parsley, oregano, a touch of basi and fresh coriander and pepper to taste.
Good to have good reading material on Herb always handy.
Add 1 can of diced tomotoes and bring to a boil.
Mussel that that been clean and soaked.
Add shrimps and scallops to tomatoes and then because it was a double batch of mussels we added the tomatoe mixture to the mussels.
Bring it to a boil. Close the lid to steam the mussels and stir often.
Steam until mussels open up and shrimp are nice an pink.
Everything is ready....yum
Serve with fresh bread and enjoy.
How to make Chuck and Barb's Seafood Stew
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