Pescatarian Archives

Battered and

Spring green skillet-baked eggs

20 minutes

Summer vegetable

Herby couscous-stuffed tomatoes and peppers

20 minutes

Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Chocolate recipes

Baked sweetcorn cream with popcorn praline

15 minutes

Corn recipes

Milk-and-butter-poached corn on the cob

15 - 20 minutes

Beans recipes

Two-corn salad with charred tortillas

25 minutes

Coconut recipes

Spicy corn fritters with watermelon salad

20 minutes

Mediterranean

Easy dosas with falafel

20 minutes

Mussels in beer broth with garlic-mayo toast

Serves 2 to 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 200 g punnet baby leeks
2 T olive oil
1 T unsalted butter
1 garlic clove, crushed
1 cup pale ale
1 kg fresh mussels, cleaned
1 - 2 T parsley, finely chopped

For the garlic-mayo toast:

2 short baguettes, sliced lengthways
⅓ cup thick garlic-flavoured mayo

Method

1. Trim the leeks and slice thinly. Heat the oil and butter in a suitable saucepan. Gently soften the leeks, but don’t allow to colour. Stir in the garlic. Pour in the beer and bring to a simmer. Add the mussels and cover tightly.

2. Steam for 5 minutes or until the mussels have opened. Discard any that refuse to open, but do give them a chance to open. You can remove the opened mussels and leave the unopened ones to simmer longer, hoping they’ll open. Add the parsley.

3. Spoon the mussels into large bowls and serve with garlic-mayo toast.

3. To make the garlic-mayo toast, spread the cut side of the bread with the mayo and grill until golden brown.

Cook's note: I usually steam the mussels in wine but beer is a great alternative. Only use tightly closed mussels. Discard any cracked mussels and those that refuse to close, even after a sharp tap on the counter.

Discover more seafood recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Basil pesto-crusted fish

Spring green skillet-baked eggs

Herby couscous-stuffed tomatoes and peppers

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Baked sweetcorn cream with popcorn praline

Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

Spicy tofu in coconut

Spicy corn fritters with watermelon salad

Easy dosas with falafel

Smoked trout-and-ricotta blinis

Mussels in beer broth with garlic-mayo toast

Mussels in beer broth with garlic-mayo toast

Ingredients

Method