MUSSELS (Clams) IN VERJUICE (OR WHITE WINE)
On our Cape coast (SA), either the Black Mussel – Rock mussel) or
the White mussel (Sand mussel) can be used. Each have a
distinctive flavour of their own. Freshness is crucial.
500 gm Mussels Parboiled until just open and removed from shell.
(Keep some shells for decoration)
3 Cloves garlic crushed.
125 gm Butter
Sea salt and pepper to taste
1 Bunch chopped parsley
Simmer garlic in verjiuce (wine). About 2 cups of good quality
Add butter and melt.
Add mussels and majority of parsley.
Season with salt and pepper and stir while steaming for +- 4
Serve in shells with more butter and parsley to garnish.
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Barry Blomkamp Nd. Bsc (UL)
Professional Public Speaker, Trainer and Corporate Entertainer,
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For your Strategic Planning sessions, Management or Sales meetings,
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Cape Town, South Africa.