Creamy Mussel Potjie

Serves 6-8 | Takes 45 min

Ingredients

30ml butter

15ml olive or avocado oil

2 onions, chopped

3 celery sticks, thinly sliced

3 carrots, peeled and diced

4 garlic cloves, crushed

5cm piece ginger, finely grated

1 chilli, finely sliced (optional)

2kg whole-shell mussels, cleaned and beards removed

125ml dry white wine or fish stock

zest and juice of 1 lemon

250ml cream

30ml cornflour

large handful mixed herbs (like parsley, dill and coriander), chopped

crusty bread, to serve

Method

Heat the butter and oil in a potjie over medium coals and sauté the onions, celery, carrots, garlic, ginger and chilli (if using). Stir in the mussels, add the wine or stock, cover and cook for about 10-15 minutes until the mussels open. (Discard all the mussels that don’t open.)

Mix a little of the cream and cornflour together to make a smooth paste. Add the rest of the cream, lemon zest and juice and herbs. Pour over the mussels, bring to a simmer and cook for 10 minutes. Serve with bread.

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