Creamy mus­tard seafood potjie

YOU Best Recipes: Braai - - Contents -

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

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