Shellfish with Cococnut cream

Ingredients

• ½ bucket of shellfish (cockles, mussels)
• 2 cups of coconut cream
• 1 sliced onion
• 1 piece of crushed garlic
• 1 teaspoon of crushed coriander leaves
• 1 tablespoon of oil
• salt and pepper to taste

Procedures

1. Split open shellfish and clean them in their half-shells before placing in a pot.
2. Pour coconut cream over the shellfish and cook for 10 minutes.
3. Fry onion, garlic, coriander leaves in oil.
4. Pour this over the shellfish and cook gently for 10–20 minutes or until the liquid starts to boil.
5. Add salt and pepper to taste.