Ingredients

Method

• 18 mussels in the shell
• 3 T white wine
• 1/2 cup fresh cream
• 1 t salt
For the flavoured butter, blend:
• 70 g butter
• 1 1/2 T olive oil
• 20 g parsley, chopped
• 20 g basil, chopped
• 20 g coriander, chopped
• 20 g dill, chopped
• 1 leek, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 t ginger, grated

Method

Ingredients

Place a small saucepan over a low heat and add the flavoured butter. Fry until fragrant, then add the mussels and cover.

Fry for 30 seconds. Add the wine and simmer for 5 minutes.

Add the cream and season to taste.

Discard any unopened mussels and serve immediately.

Cook’s note: Serve with chips and garlic mayo or proper aioli and a good glass of beer.

For the perfect chips, read our article on MasterChef SA judge Benny Masekwameng’s slaptjips.