Mussel Potjie Recipe
Mussel Potjie Pot
Serves : 4
- 2L White Wine
- 1kg Mussels
- 300ml Cream
- 20gr Spring Onions, sliced
- 5gr Coriander, roughly chopped
- 5gr Fennel, roughly chopped
- 5gr Chives, snipped
- 2 cloves (10gr) Garlic, grated
- ½ (75gr) Lemon, sliced
- In a large pot bring the white wine to the boil, add the mussels, and cook them for about 5 minutes, or until cooked. If the mussels are closed when buying them, cook then until the shells open, take then out. Some mussels do not open the first time and will have to go back in the white wine for a second cooking until they open. If they do not open after the second cooking, do not use them at all!
- Once the mussels are cooked, place aside.
- When the pot is hot, add the meat in two batches (to prevent the pot from overloading and poaching happening rather than searing), sear the meat very quickly, just get colour. Remove the meat and set aside.
- In the same hot pot (do not wash), add the second amount of butter and oil.
- Strain the white wine through an oil filter and place back on the heat.
- Reduce this by half.
- One reduced add the cream.
- Add all the other ingredients, reduce to the desired thickness and season well with salt and pepper.
- Place the mussels back, to heat them up.
- Serve straight away.
Please post your comments and any food-related questions below. I look forward to hearing from you.