To me one of the nicest seafood dishes is a pot of fresh black West Coast mussels steamed in white wine, cream and lots of garlic served peasant style with just a crusty chunk of bread and a bottle of chilled white wine.

I often set out making this dish as a starter but end up increasing the quantities so that it converts into a delicious main course with just the simple addition of a bowl of fragrant basmati rice and a big salad.

Freshly picked black mussels are quite readily available, but if not available in your neck of the woods you can always use frozen mussels.

I’m not much of a potjiekos person. To me it’s just a glorified stew and it takes much too much time, beer and wine before the food is finally ready, but I will make an exception for this mussel pot.

It’s quick and easy to make and one uses exactly the same ingredients as you would in a pot on a stove in the kitchen, so if you enjoy a potjie try this – bet you will love it.

Form four servings you need:

Ingredients

40-60 fresh black mussels

200ml cream

400 ml white wine (I prefer dry, but use the wine of your choice)

12 cloves of garlic, peeled and finely chopped

2 large onions, peeled and finely chopped

¾ cup fresh coriander, coarsely chopped

Salt and coarsely ground black pepper

3 heaped table spoons butter

Method

In a large pot melt the butter and add the onions

Cook until they soften then add the garlic and cook for one minute to release the flavours

Add the wine and bring to the boil for 1 minute, then reduce the heat to medium and add the cream

Add salt and a good twirl of black pepper

Cover and let the mussels steam until the first mussels start opening

Remove from heat but keep covered

Just before serving add the freshly chopped coriander, toss well with the liquid. Then all you have to do is to turn on the music, open the wine and pass the bread, please…..

Oh, and make sure to divide the creamy wine sauce evenly between the four serving bowls otherwise the fight will start!

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