Seafood Salad

I never drink coffee (I Know, what kind of Brazilian don’t like coffee?) But yesterday I had the brilliant idea to drink a cup of coffee, while buying some seafood at Chelsea Market. Oh! Dear, I was like the Duracell bunny moving so fast my husband felt scared for his life. If you have being reading my blog you probably know I’m a clean freak, and powered by coffee good things wouldn’t come out of it. I decided to clean my books, I felt like I had super powers and I could lift an elephant. Who knew that with just one little cup of coffee you could get that strong, I guess most of the people know that right? So I kept cleaning, scrubbing, tossing and decluttering my life for the rest of the day. I confess I have an addiction for cookbooks, I love them and I’m extremely careful when handling them, so when I saw “S” Throwing them in a pile on the floor I almost had a heart attack. What part of I reeeeeeeally love my books he didn’t get? So I told him in a very low and sweet voice: “ Honey I love you, but if I see you throwing one more book on the floor I will turn into Godzilla and bite your head off.” Thankfully he is a good sport and nonchalantly decided to make himself useful in another area, like in the laundry room. In the end of the day we were starving, so I checked if my mussels were okay, you know, breathing? And they were, so I started my Thai sauce, witch was really a breeze just blend everything together, and mix with coconut milk. Grilled the shrimp and the squid, and put the mussels in the sauce and Voila! Dinner was ready.

Seafood Salad

INGREDIENTS

• 4 garlic cloves, coarsely chopped
• 2 Thai chilies, thickly sliced
• One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
• 1 cup cilantro leaves
• Finely grated zest of 1 lime
• 1/4 cup extra-virgin olive oil
• one 13 1/2-ounce can unsweetened coconut milk
• Juice of 1 lime
• Salt
• 1 pound mussels, scrubbed

DIRECTIONS

In a food processor, combine the garlic, chilies, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt. Grill the shrimp and the squid, reserve. Bring the sauce to a boil and add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.