Knoffel Mosselpotjie
Benodig:
- 3 uie, gekerf
- 1 eetlepel knoffelbotter
- 2 pakkies gevriesde mossels, in skulpe
- 1 liter volroom melk
- 1 pakkie sampioensoppoeier
- 500ml vars room
Maak So:
- Sit ‘n swart pot op ‘n matige vuur.
- Braai die uie in die knoffelbotter.
- Sit gevriesde mossels in pot.
- Sit deksel op en laat dit vir 10 minute prut.
- Voeg melk by, prut vir 5 minute en roer die sampioensopppoeier by.
- Prut vir 5 minute, voeg die room by en prut vir nog 5 minute.
- Gooi die mossel weg as die skulp nie oopgegaan het nie.
- Bedien as voorgereg, of met ciabatabrood as hoofgereg.
Translation
Garlic Mussel Potjie
Required:
- 3 onions, chopped
- 1 tablespoon of garlic butter
- 2 packs of frozen mussels, in shells
- 1 liter of whole cream milk
- 1 pack of mushroom powder
- 500ml fresh cream
Directions:
- Put a black pot on a moderate heat.
- Roast the onions in the garlic butter.
- Put frozen mussels in pot.
- Put lid on and let it simmer for 10 minutes.
- Add milk, simmer for 5 minutes and stir in the mushroom soup powder.
- Simmer for 5 minutes, add the cream and simmer for another 5 minutes.
- Throw away the clam if the shell didn’t open.
- Serve as an appetizer, or with ciabata bread as a main course.