As a child I clearly remember collecting Black Mussels off the rocks at our holiday home in Port Alfred in the Eastern Cape. We would walk up the beach and climb the rocks with our plastic packets collecting mussels and bringing them home to clean, removing the sand and beards in big buckets of fresh water. I can still taste that fresh, salty sea flavour smothered in garlic and butter!
Here is a simple recipe to create a restaurant quality Garlic Mussel Pot in a delicious white sauce, I hope you enjoy!
Garlic Mussel Pot
Serves 4
Mussels covered in a creamy garlic sauce - simply Yum!
Ingredients
- 900g half shell mussels (I used frozen mussels acquired from Greenfish Traders)
- 100g butter
- half a cup of flour
- 2 heaped teaspoons of garlic
- 250ml cream
- 2.5 cups of milk
- Salt & Pepper
- A handful of chives (plus some for garnish)
Instructions
- Remove mussels from packaging and place in a sieve allowing any excess water to be removed
- Set mussels aside
- In a large pot on the stove, melt your butter on a medium heat
- Add flour and mix into butter until it combines
- Add garlic and allow the mixture to bubble for a minute or two (but not brown)
- Using a whisk add cream and stir constantly at the boil, this mixture will thicken quickly
- Add milk and continue to stir with the whisk until the mixture thickens nicely
- Add salt and pepper and chopped chives
- Add mussels to the white sauce mixture and simmer for 10 minutes until the mussels are cooked and the sauce absorbs a lovely seafood flavour
- Serve with rice and/or a french loaf to soak up the sauce
- Garnish the top of with a few freshly chopped chives
Tastes so good, really enjoyed.
Thank you for the recipe. I will try it out in a day or two. Much appreciated
So happy you started this, always eager to try new fish dishes. Yes I agree, people are scared of cooking seafood.
Thanks Nicole. Fabulous recipes for my favourite seafood. xxxxxx
So happy you started this, always eager to try new fish dishes. Yes I agree, people are scared of cooking seafood.