Caldo de Sururu
A rich Brazilian seafood broth featuring mussels simmered in a velvety coconut and cassava base flavored with palm oil and fresh herbs. It offers a perfect balance of savory coastal flavor and hearty texture.
Ingredients
- 2 tbsp palm oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 2 Roma tomatoes, diced
- 1 tsp salt
- 1 cup cooked cassava, mashed
- 1 cup unsweetened coconut milk
- 1 lb mussel meat, cleaned
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Heat 2 tbsp palm oil in a large pot over medium heat.
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2
Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 diced green bell pepper, sauteing for 5 minutes until soft.
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3
Stir in 2 diced Roma tomatoes and 1 tsp salt, cooking for another 3 minutes until tomatoes soften.
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4
Blend 1 cup mashed cooked cassava with 1 cup unsweetened coconut milk in a blender until completely smooth.
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5
Pour the cassava puree into the pot and bring the broth to a gentle simmer.
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6
Add 1 lb cleaned mussel meat and simmer for 5 minutes until thoroughly heated to an internal temperature of 145F.
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7
Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.