S T A R T E R S
SERVINGS 4
TIME 20MIN
METHOD STOVE
INGREDIENTS
Black mussels, cleaned
800g
Onion, finely diced
1/2
Cloves garlic, finely chopped
2
Olive oil
50ml
Sprig fresh thyme
1
Fish stock
100ml
Dry white wine
100ml
Fresh cream
250ml
method
STEP 4 Add stock and wine and cook until liquid is reduced by half.
STEP 1 Place mussels in a colander or steaming basket over a pot of boiling water. STEP 2 Steam for 5 minutes or until opened. Discard any unopened mussels. STEP 3 Sauté onion, garlic and thyme gently in the olive oil until onion is translucent.
STEP 5 Add mussels and cream and cook for a further 2 minutes.
STEP 6 Serve in a deep bowl with fresh crusty bread.
ABOUT THE CHEF Grant is a Cape Town based Private and Consulting Chef with many years of experience in iconic kitchens like La Colombe and our very own Deep South Food Barn in Noordhoek. He headed up the culinary team at The Bistro Restaurant before leaving to pursue his passion for private cheffing. Read more about Grant on page 44.
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