Ingredients

Method

• 250 g Woolworths sliced button mushrooms
• 150 g Woolworths medium-fat butter with garlic and herbs
• 1 medium onion, chopped
• 3 T butter
• 420 g can cream-style sweetcorn
• 3 cups milk
• 800 g fresh or frozen mussels (or 2 x 500 g packs Woolworths frozen mussels with garlic-and-herb butter)
• 290 g can Nestlé cream
• sea salt, to taste
• parsley, chopped, to garnish

Method

Ingredients

1. Sauté the mushrooms in the garlic-and-herb butter until cooked through. Remove from the pan and set aside.

2. Using the same pan, sauté the onion in the remaining butter until translucent. Add the sweetcorn and cook until simmering, then add the milk and mussels. Bring to a boil, then remove from the heat and cool for 3–5 minutes.

3. Remove the mussels from the pan, add the cooked mushrooms, then blend to your preferred texture or until smooth using a stick blender.

4. Return the mixture to the saucepan and add the mussels and cream. Season to taste with salt. Cook for 3 minutes, or until thick and creamy.

5. Serve with potato bread or your desired bread. Garnish with parsley.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.