Last updated on 13 March 2019
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
- Steam the mussels over water. As soon as they open, remove from the heat and set aside to cool, retaining the liquid.
- Once they have cooled, remove the beards and leave them in the shells.
- Heat the coconut oil in a potjie. Add the garlic, ginger, lemongrass and chilli and fry to release the flavours.
- 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.
- Heat the mixture through before adding the coconut milk, the lemon juice and the mussel stock.
- 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.