MUSSEL POT ON THE BRAAI
Is there anything better than a pot of fresh mussels, steamed in white wine and garlic, sitting on a table ready for you to attack? I think not. We tried out this recipe on our December holiday in the Wild Coast, and oh my word, attack that pot we did. Not to mention that this is possibly the most simple recipe in the world, the hardest part was getting the coals hot (see me exerting myself to that end below!)
You will need:
- Heavy duty tin foil
- A braai with hot coals
- 1kg of mussels, cleaned
- 200ml dry white wine
- Lots of garlic
- Parsley, optional
Cut a few large sheets of tin foil, place the mussels in the center and fold the foil up around them to form a bowl type shape.
Pour over the wine, making sure that there are no holes in the foil (if there are, simply add another layer to your bowl).
Slice the garlic (I love garlic so I used about 6 cloves!) and add to the pot with about half the parsley.
Add a couple of big blobs of butter and tightly seal the tin foil bowl by gathering the edges of the foil together. Make sure it’s tightly closed so the mussels steam nicely.
Braai directly on the coals for 10 – 15 minutes until all the mussels open. Discard unopened or damaged mussels.
Sprinkle with the remaining parsley and serve with crusty bread or just as is.
Mussels are naturally salty, so hold off on the seasoning till you taste the mussels (and it probably won’t be necessary).