Whip up this delicious starter recipe for Black Mussel Pot

3kg fresh black mussels
100g salted butter
1 medium sized red onion, diced
1 bunch of spring onions, finely chopped
1 ½ tablespoons fresh thyme
½ teaspoon dried chilli flakes
½ cup finely chopped parsley to garnish
Salt and pepper to season
1 tablespoon brown sugar
1 can of Windhoek Draught
¼ good quality local olive oil
Crispy buttered Portuguese buns

How to
Melt butter together with olive oil in a large pot and sauté the red onion, spring onion and thyme

Add ½ the Windhoek Draught, sugar, chili flakes, salt and pepper for seasoning

Simmer for about 5 min

Add your cleaned mussels to the large pot and add the other ½ of the Windhoek Draught

Put the lid on the pot and simmer until mussels are open

Discard any mussels that are not open or less than a quarter open

Serve mussels in a big bowl/dish and pour over the simmering liquid

The crispy Portuguese buns and butter are essential to mop up all that delicious mussel/Windhoek Draught liquid.

Chef’s Tip – How to Clean Fresh Black Mussels:
Scrub the outer shell with a hard nail brush under running water

Then place your black mussels in a bucket of salted water, this keeps them alive for several hours

While in the salted water, the mussels expel any sand or grit

Place the mussels into a large colander and wash well under running water

Using a sharp knife scrap off any barnacles and seaweed

Very important: Any mussels that appear damaged or are broken or opened must be discarded immediately

And lastly remove the “beard” – pull it like you would unzip something. Sometimes the “beard” stays fast, then leave it until after you have cooked the mussels and you can easily pull it off

Black mussels can be obtained fresh or frozen from most local supermarkets and fish mongers/shops as well as specialty deli shops

Recipe provided by Windhoek Beer and prepared by Chef Peter Ayub from the Sense of Taste. Follow Windhoek Beer on Facebook or Twitter.

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