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Mussel cider pot

Mussel cider pot

What we really love about this recipe is that it can easily be adapted to cook in your potjie on the beach, at the braai – wherever your fancy takes you. And a South African summer just isn’t the same without at least one seafood get-together.


1 tbsp olive oil
2 onions, peeled and finely chopped
2 carrots, peeled and finely chopped
1 stalk celery, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp thyme leaves
800g fresh mussels, cleaned
330 ml cider
1 ciabatta
1 cup cream
Juice of 1 lemon, plus extra wedges to serve
Salt and peppe
Parsley, to garnish

1. Preheat oven to 180°C.
2. Heat the oil in a large pot over low heat. Add the onions, carrots, celery, garlic and thyme. Fry until the vegetables are soft but not coloured, about 5 minutes.
3. Add the mussels and cider. Cover the pot and steam for about 7 minutes, until all the mussels have opened. If a few don’t open, toss them.
4. Heat the ciabatta in the oven for 10 minutes.
5. Remove the mussels from the pot with a slotted spoon and set aside. Strain the cooking liquid, keeping the flavoured cider and discarding the vegetables.
6. Turn up the heat to medium and bring the cider to a simmer. Remove from the heat, add the cream and lemon juice and season.
7. Pour this sauce over the mussels, garnish with parsley and serve with warm ciabatta and lemon wedges.

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