This Thai mussel potjie, from Braai and Potjie: Flavours and Traditions, by Sophia Lindop (Jacana Media) is the perfect weekend meal


  • 250g fresh mussels
  • 1T coconut oil
  • 2 cloves garlic, peeled and crushed
  • thumb-sized piece of fresh ginger, peeled and grated
  • 1T grated lemongrass
  • 1 red chilli, pipped and finely sliced
  • 3 spring onion, chopped
  • 1t tamarind paste
  • 2t fish sauce
  • 2t ponzu sauce
  • 280g can baby clams
  • 400ml coconut milk
  • juice of ½ lemon
  • 1 cup stock (from steamed mussels)
  • 80g rice noodles


  1. Steam the mussels over water. As soon as they open, remove from the heat and set aside to cool, retaining the liquid.
  2. Once they have cooled, remove the beards and leave them in the shells.
  3. Heat the coconut oil in a potjie. Add the garlic, ginger, lemongrass and chilli and fry to release the flavours.
  4. As soon as the garlic has turned transparent, add the spring onions, tamarind, fish sauce, ponzu sauce and baby clams, along with the liquid in the tin of clams.
  5. Heat the mixture through before adding the coconut milk, the lemon juice and the mussel stock.
  6. Bring to the boil and add the rice noodles. Cook until they have softened, and serve.

*This dish can also be prepared in a pot on the stove.

(Serves 4)