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.
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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
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