Mus­sel potjie

SERVES 4 PREPA­RA­TION: 5 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

15ml (1T) olive oil

1 onion, chopped

3 gar­lic cloves, crushed

1-2 chillies, chopped (op­tional) 1kg fresh black mus­sels, cleaned

and beards re­moved

1 can (330ml) beer

250ml (1c) chicken stock

10g fresh pars­ley, chopped juice of 1 lemon

30ml (2T) but­ter salt and freshly ground black

pep­per

French loaf to serve

1 Heat the oil in a saucepan and fry the onion, gar­lic and chillies (if us­ing) un­til fra­grant.

2 Add the mus­sels and mix. Pour the beer and stock over, bring to the boil and sim­mer for 5-10 min­utes or un­til the mus­sels are open and done. Dis­card any that don’t open.

3 Add the pars­ley, lemon juice and but­ter and sea­son with salt and pep­per.

4 Break the bread into chunks and serve with the mus­sel potjie.

This de­li­cious meal-in-one is quick and easy to make.

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