East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
45MINS
$5.42
Ingredients
Servings
4
4.4 lb
Fresh Mussels, washed
I used Mediterranean Mussels
2 Tbsp
7 oz
Shoulder Bacon, diced
2
Leeks, washed, finely sliced
4 sprigs
3 cloves
1 cup
Fresh Cream
1 1/2 Tbsp
Whiskey
I used South African Whiskey
or Brandy
1
to taste
to taste
Roosterkoek
4 cups
1 Tbsp
1 1/4 cups
Lukewarm Water
1/2 Tbsp
Fine Salt
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
1379
Fat
49.6 g
Protein
95.8 g
Carbs
125.5 g
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/