|600 g||mussels — fresh, cleaned|
|1||garlic — cloves, minced|
|300 g||leeks — chopped into medium-size rings|
|5||spring onion — chopped|
|250 ml||wine — sparkling|
|salt and freshly ground black pepper|
|200 g||peas — fresh|
|bruschetta — toasted|
Prepare a braai fire with enough coals to cook the mussels.
1. Put the mussels, garlic, leeks, spring onions and
sparkling wine in a pot and season with salt and pepper. Put on the braai –
directly on the coals – and cook until the mussels are all open. Discard any
that don’t open.
2. Cook the peas in boiling water for 2 minutes then transfer
to ice-cold water.
3. When the mussels are ready, add the peas to the mussel pot
4. Garnish with coriander shoots and serve with toasted