Morné’s Mussel Braai-Pot

Serves 4-6

Nothing says summer quite like fresh mussels cooked over hot coals. Delaire Graff Estate’s Winemaker, Morné Vrey, shares his favourite family recipe for you to enjoy at home with a crisp glass of Summercourt Chardonnay.

Delaire Graff Estate’s Winemaker, Morné Vrey

INGREDIENTS:

2 kg fresh mussels

100 ml lemon juice

½ cup butter

½ cup chopped pickled ginger

teaspoon wasabi

salt and pepper to taste

parsley for garnish

 

METHOD

Place cleaned mussels flat on the grill and braai (preferably covered). It’s very important to not turn the mussels during cooking as you will lose the natural juices you need for the sauce (while dousing the fire and losing heat).

To make the sauce, melt butter, add the lemon juice and wasabi, and then season to taste with salt and pepper.

Pour your sauce over the cooked mussels and toss with pickled ginger.

Garnish with parsley.

 

Paired with the Delaire Graff Summercourt Chardonnay

 

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