Try something different to the usual meat braai – what about Mussels with a mustard dipping sauce? Makes a lovely starter.
1 kg fresh black mussels
1 x 200 ml Ina Paarman’s Mustard Ready to Serve Sauce
Ina Paarman’s Garlic Pepper Seasoning
Remove the beard from the mussels by pulling it down towards the wide end of each shell until it snaps off. Rinse mussels in clean cold water. No need to scrub. Drain well.
Prepare a medium fire. Place a fine mesh grid on the fire to stop the mussels falling through and spread the mussels out in a single layer.
Cover braai with a lid and leave for 3 – 5 minutes. As soon as the mussel shells have opened and the mussels are no longer ‘jellyish’ remove them and place in a deep bowl.
Position the bowl with mussels on the table. Give each guest a fork and side plate. An extra plate or bowl must be provided for the shells and a dipping bowl of Mustard Sauce. Have the Garlic Pepper Seasoning ready on the table.
Each guest will dish a few mussels on their plate. Remove the mussel meat, season with Garlic Pepper Seasoning and dip into the Mustard Sauce. Divine!
By: Ina Paarman