Creamy mustard seafood potjie
50 g butter or
1 onion, chopped
5-6 garlic cloves,
125 ml (½ c) white
500 ml (2 c) cream 25 ml (5 t) Dijon
1 pack (1 kg) marinara seafood mix (remove crabsticks if you like) 900 g mussels on the
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