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When visiting Sheffield Bay beach, you will find locals scouring the rocks for the beautiful
fresh black-shelled mussels. Collect your fair share of mussels and make your lunch right on
the beach or in the comfort of your home while enjoying the view of the ocean. After all, this
is the ultimate coastal lifestyle, indulge in the tastes of it too.



1kg Fresh Mussels, cleaned and bearded
2 Cloves Garlic, crushed
3 - 4 Spring onion, chopped
250ml Fresh Cream
5 – 6 Peppadews, chopped
2 Medium Tomatoes, finely chopped
1 Cup Dry White wine
3 Tablespoons Oil
Fresh sprigs of parsley, finely chopped
Salt & Pepper to taste


  1. Heat the potjie pot up over medium to low open fire.

  2. Add the oil, heat up and then add the spring onions for 3 – 5 minutes until soft.

  3. Following after the spring onions, add the peppadews and tomatoes, stir in the ingredients to mix them together and allow to heat through.

  4. Pour in the white wine and the fresh mussels. Cover the potjie pot with a lid and allow to simmer for 30 minutes (until mussels are open and cooked).

  5. After this time, take off the lid, add in your salt and pepper, and allow the pot to simmer for a further 20 – 30 minutes, or until the wine has reduced quite significantly. Stir occasionally to prevent any sticking to the bottom of the pot.

  6. Once you have reached the stage where the wine has reduced by half, add in your cream. Stir to mix ingredients together and allow to simmer for about 10 minutes to allow the cream to thicken a little.

  7. Remove off the open fire, sprinkle over freshly chopped spring onion and parsley, and serve straight away.

  8. Best served with rustic artisan bread and a Chenin Blanc wine.

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