- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 5 garlic cloves, finely chopped
- 1 pound plum tomatoes, diced
- One (14-ounce) can coconut milk
- 1 cup fish stock
- Freshly ground pepper
- 1 pound mussels
- 1/2 pound squid tentacles
- 1 tablespoon lime juice
- 1/2 cup cilantro leaves
- 1 tablespoon dendê oil (optional)
How to make this recipe
In a large heavy pot, heat the olive oil over medium high heat, then stir in the onion and cook until golden, about 6 minutes. Stir in the garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Stir in the coconut milk, stock, 1 teaspoon of salt and 1/2 teaspoon of pepper and bring to a boil. Simmer the liquid until reduced slightly, about 4 minutes.
Stir in the mussels and cover the pot. Boil until the mussels have opened wide, 6 to 8 minutes. Uncover the pot, stir in the squid tentacles and simmer until the tentacles are just cooked but still very tender, 1 to 2 minutes. Stir in the lime juice and season with salt and pepper to taste. Sprinkle with the cilantro and drizzle with the dendê oil, then serve.