Resep / Recipe: Spicy Mosselpotjie / Mussel Pot – Kry jou seekos “kick” op ‘n koue wintersdag

English follows below

My liefde vir seekos kom van my kinderdae in Simonstad. Ons het gereeld as gesin mossels of perlemoen (toe jy nog kon) gaan uithaal of kreef geduik en dit dan die aand in ‘n gereg geëet. Daardie wonderlike sout, geurige seesmaak is iets waarvan ek nog nooit genoeg kon kry nie.

Op die oomblik bly ek nie so naby aan die see nie, maar ek eet nogsteeds die graagste seekos. By die seekoswinkel naby my staan ek al as die “krapman” bekend omdat ek al hul Mosambiekkrap opkoop sodra hulle dit inkry – maar meer oor my krapgeregte in ‘n volgende bloginskrywing. Ek sal ook nog oor kreef skryf, maar vandag maak ek eers een van my mossel-disse.

Seekos word seker meer gereeld met die somer geassosieer omdat soveel mense die warm maande op die strand spandeer. Daar’s niks lekkerder as ‘n koue oester wat op ‘n warm dag in jou keel afglip nie. Maar as jy (soos ek) in die winter lus kry vir ‘n seekossie, stel ek ‘n lekker “spicy” mosselpotjie voor, wat jou sommer gou-gou sal opwarm!

Hier is die resep: 

Bestanddele:

  • Ingredients for Sjef Hansen's Spicy Mussel Pot‘n 250g bakkie sampioene (Ek verkies swart sampioene. In die foto sal jy egter sien dat ek hier eksotiese en sjiitakesampioene probeer het. Jy kan gewone knopiesampioene ook gebruik.) Sny die sampioene in stukke – groote na jou smaak – maar onthou dat nie een van die bestanddele die ander moet oordonder nie.
  •  ‘n Blikkie klapperroom
  •  ‘n Rooi en ‘n groen soetrissie, fyngekap
  •  Een groot ui, fyngekap
  •  250ml wit wyn (en skink sommer vir jouself ‘n glasie terwyl jy die bottel oop het!)
  •  ‘n 1kg sak halwe-skulpmossels (kyk dat dit skoon is en seewier afgetrek is)
  •  ‘n 500g sak gemengde seekos
  •  2 Suurlemoene
  •  8 Knoffelhuisies, fyngekap
  •  ‘n Opgehoopte eetlepel Vismasala spesery
  • ‘n Opgehoopte teelepel paprika
  • ‘n Opgehoopte teelepel borrie
  • 100g vars gemmerwortel, geskil en gerasper
  • Vars dille en koljander, fyn gesny
  • ‘n Stingel lemoengras, in die helfde gesny (dit word nie fyngekap nie, maar net so in die dis gebruik. Dit word ook gewoonlik nie geëet nie, maar verleen geur aan die dis)
  • Olyfolie
  • ‘n Eetlepel sout
  • ‘n Eetlepel bruin asyn
  • ‘n Vars Franse broodjie en lekker botter

Berei vooraf:

Prepared Ingredients for Sjef Hansen's Spicy Mussel PotGooi die vismasala, paprika, borrie, sout en asyn en peper na smaak in ‘n 500ml beker. Voeg 250ml wit wyn en 100ml water by en meng alles saam.

Aanwysings:

Karamelliseer die uie in ‘n bietjie olyfolie, met die plaat op vol hitte.

Voeg die rooi en groen soetrissies by en soteer vir 5min. Onthou om aan te hou roer. Op hierdie stadium is die pot soos jou meisie: jy moet vir haar jou volle aandag gee, anders gaan daar probleme wees!

Voeg die sampioene by en soteer vir 2 minute.

Voeg die knoffel, kruie en gemmer by.

Voeg die gemengde seekos en die mossels by.

Meng alles goed deur. Laat dit vir 3 minute kook.

Gooi die inhoud van die beker wat jy voorberei het by die pot. Laat dit opborrel.

Gooi die klapperroom by.

Sit die deksel op en laat dit prut vir omtrent 15 -20min.

Skep in sopborde en sit voor met Franse brood en botter.

Sjef Hansen's Spicy Mussel Pot

English:

My love for seafood comes from my childhood in Simonstown. I would regularly collect mussels or abalone (when you were still allowed) with my family or go diving to catch crayfish. In the evening we would eat it in some dish. That wonderful salty, flavoursome sea taste is something I can never get enough of.

At the moment I don’t stay as close to the sea, but my favourite food is still seafood. At the seafood shop close to me I’m even known as the “crab man” because I buy all their Mosambique crab as soon as they receive any – but more about my crab dishes in another blog post. I will also write about crayfish some other time, but today I’m making one of my mussel dishes.

Seafood is probably associated more regularly with summer as so many people spend the warmer months on the beach. There’s nothing better than a cold oyster slipping down your throat on a warm day. But if you (like me) have a craving for seafood in winter, I suggest a nice spicy mussel pot that will warm you up, pronto!

Here’s the recipe:

Ingredients:

  • Ingredients for Sjef Hansen's Spicy Mussel PotA 250g packet of mushrooms (I prefer brown mushrooms. However, in the photo you will see that I’ve tried exotic and shiitake mushrooms. You can also use ordinary button mushrooms.) Cut the mushrooms into pieces – size according to your preference – but remember that none of the ingredients should drown out the others.
  • A tin coconut cream
  • A red and a green sweet pepper, chopped
  • One big onion, chopped
  • 250ml white wine (and pour yourself a glass while you’ve got that bottle open!)
  • A 1kg bag of half shell mussels (make sure it’s clean and seaweed removed)
  • A 500g bag of seafood mix
  • 2 lemons
  • 8 garlic cloves, finely chopped
  • A heaped table spoon fish masala spice
  • A heaped teaspoon paprika
  • A heaped teaspoon turmeric
  • 100g fresh ginger, pealed and grated
  • Fresh dill and coriander, finely chopped
  • Lemon grass, cut in half (it doesn’t get chopped, but is used “as is” in the dish. It is usually not eaten, but adds flavour to the dish)
  • Olive oil
  • A tablespoon of salt
  • A tablespoon of brown vinegar
  • A fresh French bread and delicious butter

Prepare beforehand:

Add the fish masala, paprika, turmeric, salt and vinegar and pepper to taste in a 500ml jug. Add 250ml white wine and 100ml water and mix everything together.

Directions:

Ingredients for Sjef Hansen's Spicy Mussel PotCaramelise the onions in a bit of olive oil, with the stove plate on full heat.

Add the red and green sweet peppers and sauté together for 5min. Remember to keep on stirring. At this stage the pot is like a girlfriend: you have to give her your full attention, or there’s going to be trouble.

Add the mushrooms and sauté for two minutes.

Add the garlic, herbs and ginger.

Add the mixed seafood and mussels.

Mix everything together well. Let it cook for three minutes.

Add the content of the jug you prepared to the pot. Bring it to boil.

Add the coconut cream.

Put the lid on and let it simmer for about 15 to 20 minutes.

Dish into soup bowls and serve with French bread and butter.

Sjef Hansen's Spicy Mussel Pot

3 thoughts on “Resep / Recipe: Spicy Mosselpotjie / Mussel Pot – Kry jou seekos “kick” op ‘n koue wintersdag

  1. awesome recipe! I really like it and will give it a try. I like the shitake mushroom idea.

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