He’s the man behind our National Braai Day initiative. Now try Jan Braai‘s Steak with Smoked Mussel Sauce recipe…
- 6 steaks (fillet, sirloin or rump)
- 1 tot oil or butter
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 1 packet bacon (250 g, diced into cubes)
- 1 punnet mushrooms (250 g, halved)
- 2 tins smoked mussels (85 g each, drained)
- ½ lemon (juice)
- 1 cup fresh cream
- salt and pepper (to taste)
- pecorino or Parmesan cheese (shaved; optional, to serve)
- Fry the chopped onion in the oil or butter until it starts to get some personality and then add the crushed garlic and diced bacon. Keep the pan hot and let them play until things starts to get sticky on the bottom of the pan. Add the mushrooms and stir-fry for another few minutes. Use the juices released by the mushrooms to loosen anything stuck to the bottom of the pan. Then add the 2 tins of drained smoked mussels and gently toss. From here on in, be gentle so that the mussels don’t break apart too much. Squeeze the juice of half a lemon into the sauce and mix gently. Pour in the cream. Test the sauce and add salt and pepper to taste. Keep the sauce warm by having it on a very gentle simmer. This will also let it thicken slightly in time for serving.
- Braai the steaks over very hot coals for about 8 minutes until medium rare.
- Serve the smoked mussel sauce on the perfectly braaied steaks. Top with shavings of pecorino or Parmesan cheese.
If you can’t get hold of smoked mussels, use tins of smoked oysters instead.
Recipe by Jan Braai – The Democratic Republic of Braai
Photograph by Matthys van Lill