In a large bowl, combine the
All-Purpose Flour (4 cups)
Instant Dry Yeast (1 Tbsp)
Fine Salt (1/2 Tbsp)
. Make a well in the center and pour in the
Water (1 1/4 cups)
Using hands, mix the water into the flour until it forms a dough. Turn out onto a floured surface and knead until smooth.
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.
Grease a hinged grid and braai with
Olive Oil (1 Tbsp)
. Place the balls on top over medium coals, turning often, until the roosterkoek is cooked through. Keep warm until needed.
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
Garlic (3 cloves)
and sautéing until soft.
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 1/2 Tbsp)
Reduce the mixture by half and then add the
Fresh Cream (1 cup)
. Season with
Coarse Sea Salt (to taste)
Ground Black Pepper (to taste)
, going easy on the salt.
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.
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.