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MOSSELSSMOOR

mosselsmoor altatested

MOSSELSSMOOR
Bedien 6 persone
1 kg gevriesde mosselvleis, ontdooi
2 blokkies hoenderaftreksel
500 g aartappels (6 mediumgrootte), in 2 cm blokkies gesny
2 eetlepels botter
125 g spek, blokkies gesny
2 groot uie, fyn gekap
2 eetlepels suurlemoensap
2 teelepels paprika
½ teelepel borrie
1 koppie room
1 teelepels sout
peper na smaak
fyngekapte pietersielie

Los die hoenderaftreksel op in 1 liter kookwater.
Kook die aartappelblokkies in die aftreksel tot sag.
Verwyder die blokkies en kook die aftreksel af tot 1 koppie.
Spoel die mosselvleis af en gooi suurlemoensap oor, meng en hou eenkant.
Smelt die botter in ‘n groot pan en braai die bacon daarin.
Voeg dan die uie by en braai tot ligbruin.
Voeg by die spek en uie mengsel: die aftreksel, mosselvleis, borrie en paprika.
Prut vir 2 minute.
Voeg laaste die aartappels, room, sout en peper by.
Verhit tot goed warm en dien dadelik op.
Garneer met pietersielie net voor opdiening.

Serves 6
1 kg frozen mussel meat, defrosted
2 chicken stock cubes
500 g potatoes (6 medium), cut into 2cm blocks
2 tablespoons butter
125 g bacon, diced
2 large onions, finely chopped
2 tablespoons lemon juice
2 teaspoons paprika
½ t turmeric
1 cup cream
1 teaspoon salt
pepper to taste
finely chopped fresh parsley

Dissolve the chicken stock cubes in 1l boiling water
Cook the potatoes in the stock until soft.
Remove the cooked potatoes from the stock and set aside.
Continue cooking the stock until it has reduced to 1 cup.
Rinse the mussel meat in cold water.
Then dress with the lemon juice, toss and set aside.
Melt the butter in a pan and fry the bacon.
Add the onion and fry until golden brown.
Add the reduced stock, mussel meat, turmeric and paprika.
Toss and simmer for 2 minutes.
Add the potatoes and cream. Season and heat through.
Garnish with fresh chopped parsley and serve immediately.
Submitted by : Blue Ocean Mussels | Saldanha Bay
Foto: Alta Vigus