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Shellfish
recipes |
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Egg
recipes |
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Saint Jacob's mussels
and tomatoes
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Scrambled eggs with
smoked chicken
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- 12 SAINT JACOB'S MUSSELS
- 4 TOMATOES, chopped
- 1/2 RED PEPPER, chopped finely
- HANDFUL CORIANDER LEAVES, cut
- PIECE OF GINGERROOT, grated
- 1 TBSP LEMON JUICE
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- 150 GRAM SMOKED CHICKEN, sliced
- 1/2 BELL PEPPER, cut
- 6 EGGS
- 6 TBSP MILK
- 2 TOMATOES, cubed
- 1/2 TSP PAPRIKA POWDER
- HANDFUL PARSLEY, cut
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Stir fry the pepper
2 minutes, add the tomatoes and fry 5 minutes more. Add the coriander,
the gingerroot and the lemon juice and stir. Put a small heap of this
mixture on 4 plates. Fry the mussels 2 minutes on each side and put
three mussels on each tomato heap. Sprinkle with salt and fresh milled
pepper.
For another delicious
recipe with coquilles Saint Jacques, see
Saint Jacob's mussels with salmon
and coquilles on
cucumber.
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Put all ingredients together, add pepper and salt
to taste and stir well. Heat some butter in a frying pan and fry in
2 batches, while stirring. Switch off the heat when the eggs are almost
done - they will be done when you have put them on your (freshly baked)
BREAD.
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