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Creamy Mussel Hot Pot

Ingredients

  • 500gr Mussel Black local half shell
  • 50ml Brandy
  • 1 medium onion finely chopped
  • 1 leek white part finely chopped
  • 2 cloves finely chopped garlic
  • 100gr butter
  • 1 teaspoon finely chopped fresh Thyme
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon green pepper finely diced
  • 1 teaspoon red pepper finely diced
  • 1 teaspoon yellow pepper finely diced
  • 1 tablespoon Robertson’s Fish Spice
  • Salt and pepper to taste
  • 300ml fish stock home-made
  • 300ml fresh cream
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    Method

  • In a big pot, add the butter and melt
  • Add the leek, onion & garlic and fry till translucent
  • Add the tot of Brandy and flame to burn off alcohol and leave flavour
  • Add the fish spice
  • Add the fish stock and then the cream and bring to the boil
  • Add the herbs and diced peppers
  • Boil until a good flavour and consistency has been achieved
  • Season to taste
  • 20 minutes before service add the mussels so they can soften and cook through
  • Serve with Fresh Bread or Baguette to mop up the sauce
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