- 18 mussels in the shell
- 3 T white wine
- 1/2 cup fresh cream
- 1 t salt
- For the flavoured butter, blend:
- 70 g butter
- 1 1/2 T olive oil
- 20 g parsley, chopped
- 20 g basil, chopped
- 20 g coriander, chopped
- 20 g dill, chopped
- 1 leek, finely chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 t ginger, grated
Place a small saucepan over a low heat and add the flavoured butter. Fry until fragrant, then add the mussels and cover.
Fry for 30 seconds. Add the wine and simmer for 5 minutes.
Add the cream and season to taste.
Discard any unopened mussels and serve immediately.
Cook’s note: Serve with chips and garlic mayo or proper aioli and a good glass of beer.
For the perfect chips, read our article on MasterChef SA judge Benny Masekwameng’s slaptjips.