Home » Food and Wine » Recipes » Windhoek Draught Black Mussel Pot

Windhoek Draught Black Mussel Pot

Windhoek Draught Black Mussel Pot
Serve this Windhoek Draught Black Mussel Pot with Crispy Portuguese Buns and Butter recipe as a starter…

Windhoek Draught Black Mussel Pot

Serve this Windhoek Draught Black Mussel Pot recipe as a starter. Crispy Portuguese buns and butter are essential to mop up all that delicious sauce... Recipes Windhoek Draught Black Mussel Pot European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3kg fresh black mussels
  • 100g salted butter
  • 1 medium sized red onion, diced
  • 1 bunch of spring onions, finely chopped
  • 1 ½ tablespoons fresh thyme
  • ½ teaspoon dried chilli flakes
  • ½ cup finely chopped parsley to garnish
  • Salt and pepper to season
  • 1 tablespoon brown sugar
  • 1 can of Windhoek Draught
  • ¼ good quality local olive oil
  • Crispy buttered Portuguese buns

Instructions

See the chef’s tips on how to clean the mussels below...

  1. Melt butter together with olive oil in a large pot and sauté the red onion, spring onion and thyme. Add ½ the Windhoek Draught, sugar, chili flakes, salt and pepper for seasoning. Simmer for about 5 minutes.
  2. Add your cleaned mussels to the large pot and add the other ½ of the Windhoek Draught. Put the lid on the pot and simmer until mussels are open. Discard any mussels that are not open or less than a quarter open
  3. Serve mussels in a big bowl/dish and pour over the simmering liquid. Crispy Portuguese buns and butter are essential to mop up all that delicious mussel/Windhoek Draught liquid.
Chef’s Tips – How to Clean Fresh Black Mussels
  1. Scrub the outer shell with a hard nail brush under running water.
  2. Then place your black mussels in a bucket of salted water, this keeps them alive for several hours. While in the salted water, the mussels expel any sand or grit.
  3. Place the mussels into a large colander and wash well under running water.
  4. Using a sharp knife scrap off any barnacles and seaweed. Very important: Any mussels that appear damaged or are broken or opened must be discarded immediately.
  5. Lastly remove the “beard” – pull it like you would unzip something. Sometimes the “beard” stays fast, then leave it until after you have cooked the mussels and you can easily pull it off.

Note: Black mussels can be obtained fresh or frozen from most local supermarkets and fish mongers/shops, as well as specialty deli shops.

Recipe prepared by Chef Peter Ayub – www.senseoftaste.co.za

More From Country Life

Send this to a friend