Seafood recipes Archives

Seafood recipes

Coconut seafood and Asian greens stir-fry

10 minutes

Chilli recipes

Braaied fish parcels with coconut sauce

35 minutes

Aliums

Garlic-poached salmon with Tenderstem broccoli

15 minutes

Cheese recipes

Fisherman’s pie with cheesy sauce and sweet potato chip crust

45 minutes

Citrus recipes

Caramelised orange-and-fennel mussels

1 hour

Fish recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Fish recipes

Fish-and-kale pie with sweet-potato topping

45 minutes

Pasta recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Seafood recipes

Steamed mussel pot

10 minutes

Steamed mussel pot

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

40 g butter
2 shallots (or 1 small onion) chopped
4 medium carrots, chopped
100 g celery, chopped
1 garlic clove, finely chopped
2 kg mussels, cleaned
1 cup dry white wine, plus 2 T
4 T crème fraîche
Italian parsley, a handful, chopped
Sea salt and freshly ground pepper, to taste
French fries, for serving
Home-made mayonnaise, to taste

Method

Melt the butter in a large, heavy saucepan, add the shallots, carrots and celery and cook gently for 5 minutes, or until tender, but not coloured. Add the garlic and cook for a further minute.

Add the mussels, all at once, Pour in the wine and bring to a rapid boil and immediately cover the pan with a tight-fitting lid. Cook over a medium heat, shaking the pan occasionally, for 3–5 minutes, or until the mussels have opened. Discard any mussels that do not open.

Add the crème fraîche and parsley and boil for 1–2 minutes to reduce slightly. Season to taste.

Transfer the mussels to a warmed serving dish or individual bowls. Pour over the hot sauce, sprinkle with the remaining parsley and serve immediately. Serve with French fries and mayonnaise.

Cook's note: The reason I love this recipe so much is because it was the first time I ate mussels. I grew up in the Democratic Republic of Congo and Burundi and they are not commonly eaten there. This was also the first time my mother, Maria, gave me a cooking tip. She told me to only add fresh herbs (parsley, coriander or basil) once the mussels have opened and then continue cooking for one minute. After that, whenever she wanted to make me something special she cooked this dish. I’m trying to continue this tradition by often cooking mussels at home in Johannesburg for my wife and daughters.

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Fish tacos with one-minute lime mayonnaise and pink grapefruit

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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Steamed mussel pot

Steamed mussel pot

Ingredients

Method