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West Coast mussel pot

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West Coast mussel pot

15 minutes

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West Coast mussel pot

By Clement Pedro

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 500 g packs Woolworths frozen mussels with garlic- and-herb butter, thawed
3 T extra virgin olive oil
200 g baby leeks, cut into thick rounds and washed
200 g Woolworths hot-smoked snoek, flaked and bones removed
½ cup water
roosterkoek or ciabatta, for serving

Method

1. Bring the mussels to room temperature.

2. Add the oil, leeks and snoek to a potjie over medium coals. Once the leeks have softened, add the mussels and garlic butter included in the pack, gently stir through and cover with a lid. The mussels take less than 10 minutes to cook.

3. When the flesh is soft and plump, remove the pot from the coals and serve directly on the table, resting the potjie on a wooden board. Serve with roosterkoek or ciabatta to soak up the sauce.

Photograph: Jan Ras
Production: Emma Nkunzana
Recipes: Clement Pedro

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