There is nothing quite like a hearty mussel pot accompanied by freshly baked bread and a little vino.
Roodeberg Wine has shared a quick and tasty mussel pot recipe with us.
Image: Christopher Carson on Unsplash
Chef Mynhardt Joubert, whose culinary heart beats to the rhythm of heritage food, shares his deliciously creamy mussel pot recipe spiced up with red wine and the rich flavours of chorizo. An unusual combination for some perhaps, but in the words of Chef Mynhardt, “the robust flavours of the red wine and chorizo pair wonderfully with the salty taste of the mussels.” This dish is best eaten with loads of freshly baked bread to lap up the sauce, enhanced by a glass or two of wine for good measure.
Serves 4 to 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
2 tablespoons of butter
2 onions chopped
120 g of sliced chorizo
5 cloves of grated garlic
1 teaspoon of smoked paprika
250 ml of red wine
250 ml of prepared fish or chicken stock
2 tins of chopped tomatoes
250 ml of cream
30 g of chopped fresh coriander
2 kg of fresh whole cleaned mussels
Method
1. Heat up a large saucepan or pot and fry the onions and chorizo in the butter till golden brown. Add the garlic and paprika. Stir through and fry for about 2 minutes.
2. Add the red wine, stock and the tinned tomatoes, bring to the boil and then turn down the heat to let it simmer and reduce by half.
3. Add the cream and bring to a simmer. Add the mussels, bring the pot to a boil and remove from the heat, let it stand for 10 minutes before serving.
4. Serve with crusty bread or pasta.
Images supplied
