Home
Recipes
olive oil

Creamy corn bake

Braai recipes

Creamy corn bake

30 minutes

Broccoli with coconut-coriander sauce

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Butter-bean baba ganoush

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Braaied broccoli

Braai recipes

Braaied broccoli

10 minutes

Sesame-seared tuna

Easter recipes

Sesame-seared tuna

5 minutes

Salmon with easy confit tomato dressing

Fish recipes

Salmon with easy confit tomato dressing

2 hours

Roast trout salad

Easter recipes

Roast trout salad

30 minutes

Peri-peri oven-roasted seafood skillet

Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour

Paneer pilau

Cheese recipes

Paneer pilau

40 minutes

Lemon-and-herb butter stuffed trout

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Harissa-battered hake

Fish recipes

Harissa-battered hake

1 hour 10 minutes

Mussels in fennel-and-coconut broth

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Load more

Mussels in fennel-and-coconut broth

By Hannah Lewry

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

For the paste:

1 large bulb fennel, chopped
3 cloves garlic
2 green chillies
30 g fresh coriander
100 g spring onions
3 T olive oil
1 t sea salt
2 T olive oil
2 x 400 g cans coconut milk
1.5 kg fresh mussels, cleaned
lime, for serving
bread, sweet potatoes or rice, for serving
spring onions, to garnish
coriander, to garnish
chilli, to garnish

Method

1. Roughly blend the ingredients for the paste.

2. Transfer to a large wok or potjie over smouldering coals and add the olive oil.

3. Gently fry for 5 minutes, stirring continually, until fragrant and softened. Pour in the coconut milk and simmer for 10 minutes, then add the mussels. Cook, stirring occasionally, for 5–7 minutes until all the mussels have opened. Discard any mussels that don’t open after 10 minutes.

4. Serve with a squeeze of lime juice and bread, braaied sweet potato wedges or rice. Garnish with spring onions, coriander and chilli.

Cook’s note: While cleaning the mussels, keep them in a bucket of cold, salted water to help them close again before cooking.

Find more seafood recipes here

Photographs: Toby Murphy