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Roast chicken in creamy cider sauce

1 hour 40 minutes

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25 minutes

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Mussels in fennel-and-coconut broth

25 minutes

Mussels in fennel-and-coconut broth

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

For the paste:

1 large bulb fennel, chopped
3 cloves garlic
2 green chillies
30 g fresh coriander
100 g spring onions
3 T olive oil
1 t sea salt
2 T olive oil
2 x 400 g cans coconut milk
1.5 kg fresh mussels, cleaned
lime, for serving
bread, sweet potatoes or rice, for serving
spring onions, to garnish
coriander, to garnish
chilli, to garnish

Method

1. Roughly blend the ingredients for the paste.

2. Transfer to a large wok or potjie over smouldering coals and add the olive oil.

3. Gently fry for 5 minutes, stirring continually, until fragrant and softened. Pour in the coconut milk and simmer for 10 minutes, then add the mussels. Cook, stirring occasionally, for 5–7 minutes until all the mussels have opened. Discard any mussels that don’t open after 10 minutes.

4. Serve with a squeeze of lime juice and bread, braaied sweet potato wedges or rice. Garnish with spring onions, coriander and chilli.

Cook’s note: While cleaning the mussels, keep them in a bucket of cold, salted water to help them close again before cooking.

Find more seafood recipes here

Photographs: Toby Murphy

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Mussels in fennel-and-coconut broth

Mussels in fennel-and-coconut broth

Ingredients

Method