Mussel Pot

Serves 6


  • 50 black mussels
  • 1 medium onion, chopped finely
  • 2 cloves of garlic
  • 30g butter
  • 50ml fresh parsley, chopped
  • 250ml dry white wine
  • 2ml salt
  • freshly ground black pepper to taste
  • 100ml fresh cream


  1. Soak mussels in fresh, cold water for 30 minutes.
  2. Scrub shells clean and pull off the beard.
  3. Sauté onion and garlic in heated butter in potjie until transparent.
  4. Add parsley, heated wine, salt and pepper.
  5. Simmer for a few minutes.
  6. Add cleaned mussels, cover with lid and simmer for about 5 minutes until the mussels have opened.
  7. Discard any mussels that have failed to open.
  8. Add cream and heat through.
  9. Sprinkle with more chopped parsley and serve.