MUSSELS IN WINE SAUCE
Ingredients:
400 Gram Mussels (Frozen but defrosted)
30 g Butter
1 Table Spoon Olive Oil
2 Garlic Cloves finely chopped
2 Sticks Celery finely chopped
1 Onion finely chopped
3 Bay Leaves
4 small Potatoes diced ( about 500 g )
130 ml Dry white wine
3 cups Fish or Vegetable Stock
1 Cup Milk
2 cobs Corn , Kernels removed
125 ml Fresh cream or Coconut cream ( I prefer the latter )
Salt and Pepper
Parsley or chives and lemon slices
Heat the oil and the butter.
Add the Onions, Celery and garlic and cook until onions are soft.
Add the wine and cook about 5 min
Add the Potatoes, stock and milk. (If normal milk is used it might curdle or separate but it will be fixed once the cream is added. Just keep going .Bring to a boil and add the Bay leaves and reduce the heat and put a lid on it and summer until the potatoes are soft. About 25 min
Add the corn and cook for a further 5 to 10 min.
Add the cream and cook for about 10 min. Take half the fluid and half the Vegetables and liquidise but not completely smooth. Add it to the other whole vegetable mixture.
Add salt and pepper to taste.
Add the mussels and heat through and cook just about 5 min.
Plate and serve with Parsley or Chives on the top and a slice of lemon.
Sometimes I will add Cayenne pepper to give it a nice subtle bite.
Source and photo: Johan De V Swanepoel
