CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE

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Ingredients

(6 servings)

  • 2.2 lb mussels
  • 12 scallops
  • 12 clams
  • 6 prawns
  • 12 crab claws
  • 3.5 oz physalis
  • 1 onion
  • 1 garlic clove
  • 1 parsley sprig
  • 1 coriander sprig
  • 1 green chili pepper
  • 13.5 fl oz (1 2/3 cup) white wine
  • 4 cups water
  • Salt and pepper

Preparation

Wash the shellfish thoroughly and set aside.

For the green sauce: thinly dice the onion, mice the coriander and parsley, and put it all together in a bowl. Season with lemon juice, salt and pepper.

Sweat the diced onion, halved physalis and grated garlic in a pot.

Add the mussels to the pot, stir for a minute, add white wine and then water. Allow the mussels to cook for 5 minutes in the pot, covered.

Remove the mussels from the pot and boil for 5 minutes.

Put the remaining shellfish in the pot and cook for a few minutes.

Serve in a bowl with some scallops, clams, a tablespoon of soup, and green sauce.