Potjie No: 2
Serves: 6
Cooking Time: 10 minutes
Ingredients
50 black mussels
1 medium onion, finely
chopped
2 cloves garlic, finely chopped
30 g butter
50 ml chopped fresh parsley
250 ml dry white wine
2 ml salt
Freshly ground black pepper to taste
100 ml fresh cream
Method
Soak mussels in fresh, cold water for 30 minutes.
Scrub shells clean and pull off the beard.
Sauté onion and garlic in heated butter in potjie until transparent.
Add parsley, heated wine, salt and pepper.
Simmer for a few minutes.
Add cleaned mussels, cover with lid and simmer for about 5 minutes until the mussels have opened.
Discard any mussels that have failed to open.
Add cream and heat through.
Sprinkle with more chopped parsley and serve.