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RECIPE
16 INGREDIENTS 9 STEPS 45min

Smoky West Coast Mussel Potjie

5.0
1 Ratings
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.
Smoky West Coast Mussel Potjie Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
45min
Total Time
$5.45
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4.4 lb
Fresh Mussels , washed
I used Mediterranean Mussels
2 Tbsp
for frying
7 oz
Shoulder Bacon , diced
2
Leeks , washed, finely sliced
4 sprigs
3 cloves
Garlic , chopped
preferably large cloves
1 cup
Fresh Cream
1 1/2 Tbsp
Whiskey
I used South African Whiskey
or Brandy
1
cut into wedges

Roosterkoek

1 1/4 cups
Lukewarm Water
1/2 Tbsp
Fine Salt
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Nutrition Per Serving

VIEW ALL
CALORIES
1380
FAT
49.6 g
PROTEIN
95.8 g
CARBS
126.1 g

Cooking Instructions

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Step 1
In a large bowl, combine the All-Purpose Flour (4 cups) , Instant Dry Yeast (1 Tbsp) , and Fine Salt (1/2 Tbsp) . 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 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 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 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 1/2 Tbsp) .
Step 7
Reduce the mixture by half and then add the Fresh Cream (1 cup) . Season with Coarse Sea Salt (to taste) and Ground Black Pepper (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 9
Stir the mussels through the sauce and divide between four warmed bowls. Serve immediately with a squeeze of Lemon (1) on the top and the warm roosterkoek to mop up the sauce.
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Nutrition Per Serving
Calories
1380
% Daily Value*
Fat
49.6 g
64%
Saturated Fat
24.9 g
124%
Trans Fat
0.0 g
--
Cholesterol
258.6 mg
86%
Carbohydrates
126.1 g
46%
Fiber
5.4 g
19%
Sugars
5.0 g
--
Protein
95.8 g
192%
Sodium
2933.9 mg
128%
Vitamin D
--
--
Calcium
195.1 mg
15%
Iron
26.8 mg
149%
Potassium
1872.9 mg
40%
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