Creamy mustard seafood potjie

50 g butter or

coconut oil

1 onion, chopped

5-6 garlic cloves,

crushed

125 ml (½ c) white

wine

500 ml (2 c) cream 25 ml (5 t) Dijon

mustard

1 pack (1 kg) marinara seafood mix (remove crabsticks if you like) 900 g mussels on the

shell

10 ml (2 t) lemon juice salt and pepper

TO COMPLETE butter and a little oil

for frying a few prawns in the

shell handful of chopped

fresh parsley grated zest of

1 lemon 1 Heat the butter or coconut oil in a cast-iron pot over fairly high heat and fry the onion and garlic until soft.

2 Add the wine, cream and mustard and reduce until slightly thickened, 5-6 minutes.

3 Add the seafood mix and mussels, cover and simmer until the seafood is done, about 7 minutes. Season with lemon juice, salt and pepper.

4 To complete Heat some butter and a little oil in a pan over the coals and fry the prawns until the shells just turn pink. Spoon over the potjie and sprinkle the parsley and lemon zest on top.

SERVES8 Preparation 10 min Cooking 15 min

3