Mussels and Samp
(23 Sep 2019)

Mussels and Samp

Mussels and Samp
 
Recipe by Isabella Niehaus
 
1 Tbsp Oil
1 tsp Butter 
1 Onion, roughly chopped 
1 Garlic clove, roughly chopped 
4 Fresh sprigs of thyme 
5kg Fresh mussels 
½ Cup White wine (optional) – can be replaced with water
½ Cup Coconut milk
 
To serve:
Cooked samp
Chopped parsley 
 
Heat a large pot on the stove. Add the oil and butter. Wait for the butter to melt properly before adding the onion, garlic and thyme sprigs. Fry until the onions are slightly translucent. Now add the mussels and put the lid on. Remove the lid after about 5 to 7 minutes. Most mussels should be open now. Add the wine and coconut milk and cook for another 3 minutes. Remove from the stove and serve as soon as possible while it is still warm. Spoon into a nice deep bowl and serve with cooked samp and chopped parsley.

 

 

 

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