Home.....Terug........................................................Potjie Kos
    SEAFOOD POTJIE


       
      INGREDIENTS
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    • 50 black mussels 
    • 125 ml dry white wine 
    • 3 tbls butter 
    • 2 gloves garlic, finely chopped 
    • 1 cup parsley, finely chopped 
    • 1 large onion finely chopped 
    • 1 tomato, skinned and chopped 
    • pinch of dried thyme 
    • freshly ground black pepper to taste 
    • juice of 1 lemon 
    • 1 cooked crayfish or 6 prawns 
    • 250 ml fresh cream 
       
       
       
      PREPARING THE POTJIE
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    • Clean the inside of the Potjie thoroughly 
    • Rub the inside with a couple of gloves of garlic (if you don't like garlic don't do it then!) 
    • Make a fire of charcoal, briquettes or wood (a gas fire may be used but does little for the ambiance!)

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      METHOD

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    • Put the wine in the potjie 
    • Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels 
    • Cover and simmer slowly for approximately 15 minutes 
    • Sprinkle with lemon juice and add the crayfish or prawns 
    • Simmer for a further 10 minutes. 
    • Add the cream 
    • Serve with french bread, chips or rice 
    • Serves 4 people 

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      A combination of crayfish and prawns can be used. Add as many mussels as you like to fill the pot!
       

    Home.....Terug
    DO NOT STIR THE POTJIE WHILE COOKING!
 
This material was used with the kind permission of Biltongmakers.

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