Mussels with ginger broth and smoorsnoek-stuffed cabbage

Fairlady
8 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (18)

15.00 ml butter
1.00 onion — small, chopped
1.00 celery stalks — finely chopped
15.00 ml fresh thyme
500.00 ml wine — white
32.00 mussels — cleaned
SMOORSNOEK
12.00 cabbage
olive oil — for frying
2.00 onion — chopped
1.00 fresh chillies — chopped
400.00 g potatoes — peeled and diced
600.00 g snoek — smoked
salt and freshly ground black pepper — to taste
60.00 ml butter — melted
GINGER BROTH
15.00 ml fresh ginger — grated
1.00 tomatoes — finely chopped
3.00 spring onions — sliced
fresh coriander — chopped
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Method:

Fry onion, celery and thyme in butter until softened. Add wine and bring to boil.
Add mussels, cover tightly and boil briskly for 5 minutes, or until steam pours from sides of lid. Remove mussels. Discard any that haven’t opened, and the top shell of each mussel.
Set liquid aside.
SMOORSNOEK:
Blanch cabbage leaves until pliable and cut out centre rib.
Sauté onions and chilli in heated oil until softened. Add potatoes and cook, covered, until tender, adding extra water as needed.
Add snoek and braise until mixture is fairly dry (liquid should have been absorbed). Season.
Place dollops of smoorsnoek in centre of each cabbage leave, lift edges to make it look like a rose. Place in an ovenproof dish, drizzle with melted butter and roast at 220 ºC for 30 minutes, or until tops of cabbage leaves are crisp.
GINGER BROTH:
Bring mussel liquid to boil with remaining ingredients and simmer for 5 to 10 minutes, or until tomato softens. Add mussels and heat through.
Place 1-2 cabbage ‘roses’ on a plate and arrange mussels around them.



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