Mussel pot

By Hannes Nel | Published 11 September 2009

Fresh or frozen mussels will work equally well with this tasty recipe.

You'll need:
• 1½ kg cleaned black mussels in their shells
• 1 cup dry white wine
• 2 cloves of garlic, finely chopped
• 1 tablespoon fresh parsley
• 1 tablespoon butter
• ½ cup cream
• ½ tin tomato pasta

Here's how:
1. Mix the white wine, parsley and butter and throw it into a flat-bottomed black pot.
2. Stir mixture over warm coals and add the mussels.
3. Mix cream and tomato pasta and pour it over the mussels.
4. Steam over medium coals until the mussels are cooked through.

Go! says: If you are using fresh mussels, first cook them in fresh water. Take the beards off, drain them and throw the unopened ones away. Then start the recipe as above, otherwise your dish will become watery and the mussels will take too long to cook. Eat with your hands and use the mussel shells as a spoon to eat the delicious sauce. Serve with fresh bread to soak up the sauce too.

Other recipes to try out:
Garlic snails
Smoked mussel soup
 

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