Potjie No: 2
Serves: 6
Cooking Time: 1 hour
Ingredients
50 black mussels
1 crayfish
125 ml dry white wine
2 cloves garlic, finely chopped
Freshly ground black pepper to taste
30 ml finely chopped fresh parsley
1 small tomato, skinned and diced
Juice of 12 lemon
250 ml cream
Method
Scrub mussels and stand in clean seawater for about 6 hours.
Drain and rinse well in clean cold water.
Cook crayfish in a little boiling water for 15-20 minutes.
Twist off tail, remove vein and cut into 20 mm thick slices.
Place mussels in potjie, add heated wine, garlic, pepper, parsley and tomato.
Cover with lid and steam slowly for 15 minutes.
Sprinkle with lemon juice and add crayfish.
Steam for about 5 minutes.
Add cream and heat through, but do not boil.
Eat with chunks of bread to mop up juices.