Name: Creamy mussel hot pot
Yield: serving
Cuisine: Boil
Ingredients: 500 g mussels on the half shell; 50 ml brandy; 1 onion medium, finely chopped; 1 leeks white part only; 2 cloves garlic cloves, finely chopped; 100 g butter; 1 tsp fresh thyme finely chopped; 1 tsp fresh parsley finely chopped; 1 tsp green pepper finely diced; 1 tsp red pepper deseeded and finely diced; 1 tsp yellow pepper diced; 1 Tbs fish spice; salt and freshly ground black pepper to taste; 300 ml stock fish; 300 ml cream fresh

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Ingredients (15)

500 g	mussels — on the half shell
50 ml	brandy
1	onion — medium, finely chopped
1	leeks — white part only
2 cloves	garlic — cloves, finely chopped
100 g	butter
1 tsp	fresh thyme — finely chopped
1 tsp	fresh parsley — finely chopped
1 tsp	green pepper — finely diced
1 tsp	red pepper — deseeded and finely diced
1 tsp	yellow pepper — diced
1 Tbs	fish spice
	salt and freshly ground black pepper — to taste
300 ml	stock — fish
300 ml	cream — fresh

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Method:

In a big pot, add the butter and melt. Add the leek, onion and garlic and fry till translucent. Add the tot of brandy and flame to burn off alcohol and leave flavour. Add the fish spice. Add the fish stock and then the cream and bring to the boil. Add the herbs and diced peppers.

Boil until a good flavour and consistency has been achieved. Season to taste. 20 minutes before service add the mussels so they can soften and cook through.

Serve with fresh bread or baguette to mop up the sauce.

Recipe reprinted with permission of Chefs, Max well Puzi, JJ Pretorius and Lawrence Tsheleza for Umngazi River Bungalows & Spa.

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