SIMPLY MUSSELS
IN THE POT

SERVES 4

INGREDIENTS

 2 tbsp Extra virgin olive oil or veggie oil
 2 Garlic cloves, minced, plus 1-2 whole garlic cloves for rubbing toasts
 1 Pinch of crushed red pepper
 2 kg Whole mussels, cleaned (local)
 ¼ cup White wine or water
 1 Baguette, split lengthwise, then cut crosswise
 1 cup Parsley, roughly chopped

METHOD

1

Put oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning.

2

Add the mussels, stir to coat, and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all the mussels have opened (6 to 8 minutes).

3

Paint the cut sides of the baguette with oil and place the oiled side up on braai to toast. Rub toasts with the remaining garlic cloves.

4

Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve baguette slices with mussels.