Mussel Potjie

Potjie No: 2
Serves: 6
Cooking Time: 10 minutes
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50 black mussels
1 medium onion, finely
2 cloves garlic, finely chopped
30 g butter
50 ml chopped fresh parsley
250 ml dry white wine
2 ml salt
Freshly ground black pepper to taste
100 ml fresh cream


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