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SideChef
Recipes
4th of July
Smoky West Coast Mussel Potjie

16 INGREDIENTS • 9 STEPS • 45MINS

Smoky West Coast Mussel Potjie

Recipe

5.0

1 rating
A summer holiday favorite, a mussel potjie cooked over the coals is a quintessentially West Coast dish. The addition of Eskort shoulder bacon, woody thyme, and local whiskey lends a deliciously robust angle to this classic recipe, adding depth and flavor to the popular combination of cream, garlic, and lemon.
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A summer holiday favorite, a mussel potjie cooked over the coals is a quintessentially West Coast dish. The addition of Eskort shoulder bacon, woody thyme, and local whiskey lends a deliciously robust angle to this classic recipe, adding depth and flavor to the popular combination of cream, garlic, and lemon.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

45MINS

Total Time

$5.42

Cost Per Serving

Ingredients

Servings
4
us / metric
Fresh Mussels
4.4 lb
Fresh Mussels, washed
I used Mediterranean Mussels
Olive Oil
2 Tbsp
Olive Oil
for frying
Shoulder Bacon
7 oz
Shoulder Bacon, diced
Leek
2
Leeks, washed, finely sliced
Fresh Thyme
4 sprigs
Fresh Thyme
up to 6
Garlic
3 cloves
Garlic, chopped
preferably large cloves
Fresh Cream
1 cup
Fresh Cream
Whiskey
1 2/3 Tbsp
Whiskey
I used South African Whiskey
or Brandy
Lemon
1
Lemon
cut into wedges
Coarse Sea Salt
to taste
Coarse Sea Salt
Ground Black Pepper
to taste

Sponsored

Simply Organic Black Pepper, Medium Grind
Roosterkoek
All-Purpose Flour
4 cups
All-Purpose Flour
Instant Dry Yeast
2 tsp
Instant Dry Yeast
Water
1 1/4 cups
Lukewarm Water
Fine Salt
2 tsp
Fine Salt
Olive Oil
1 1/3 Tbsp
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1379
Fat
49.6 g
Protein
95.8 g
Carbs
125.5 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Cooking Instructions

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step 1
In a large bowl, combine the All-Purpose Flour (4 cups), Instant Dry Yeast (2 tsp), and Fine Salt (2 tsp). Make a well in the center and pour in the Water (1 1/4 cups).
step 2
Using hands, mix the water into the flour until it forms a dough. Turn out onto a floured surface and knead until smooth.
step 2 Using hands, mix the water into the flour until it forms a dough. Turn out onto a floured surface and knead until smooth.
step 3
Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide it into fist-sized balls.
step 4
Grease a hinged grid and braai with Olive Oil (1 1/3 Tbsp). Place the balls on top over medium coals, turning often, until the roosterkoek is cooked through. Keep warm until needed.
step 4 Grease a hinged grid and braai with Olive Oil (1 1/3 Tbsp). Place the balls on top over medium coals, turning often, until the roosterkoek is cooked through. Keep warm until needed.
step 5
Place the casserole dish over medium coals and add a glug of Olive Oil (2 Tbsp). Crisp up the Shoulder Bacon (7 oz) before adding the Leeks (2) and Garlic (3 cloves) and sautéing until soft.
step 5 Place the casserole dish over medium coals and add a glug of Olive Oil (2 Tbsp). Crisp up the Shoulder Bacon (7 oz) before adding the Leeks (2) and Garlic (3 cloves) and sautéing until soft.
step 6
Strip the Fresh Thyme (4 sprigs) from the woody stalks and add them to the potjie. Simmer the mixture for another 1 minute then deglaze the dish with the Whiskey (1 2/3 Tbsp).
step 7
Reduce the mixture by half and then add the Fresh Cream (1 cup). Season with Coarse Sea Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste), going easy on the salt.
step 8
Once the sauce has thickened, add in the Fresh Mussels (4.4 lb) (their liquid will loosen up the sauce again.) Cover the dish with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened, and work the shell wider with the tip of a butter knife.
step 8 Once the sauce has thickened, add in the Fresh Mussels (4.4 lb) (their liquid will loosen up the sauce again.) Cover the dish with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened, and work the shell wider with the tip of a butter knife.
step 9
Stir the mussels through the sauce and divide between four warmed bowls. Serve immediately with a squeeze of Lemon Wedge (1) on the top and the warm roosterkoek to mop up the sauce.
step 9 Stir the mussels through the sauce and divide between four warmed bowls. Serve immediately with a squeeze of Lemon Wedge (1) on the top and the warm roosterkoek to mop up the sauce.

Tags

4th of July
Comfort Food
Fish & Seafood
Dinner
Pork
Labor Day
Memorial Day
Shellfish
Spring
Summer
Soups & Stews
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