Genoeg vir 4 mense

• 2 blikke (85g elk) mossels, gedreineer
• 1 groot ui, gerasper
• 3 knoffelhuisies, gekap
• 250 ml (1 k) cheddarkaas, gerasper
• 125 ml (½ k) mayonnaise
• 1 Franse brood/panini/ciabatta, in dik skywe gesny (8 skywe)

1. Voorverhit die oond tot 200 °C.
2. Meng die mossels, ui, knoffel, kaas en mayonnaise.
3. Verdeel die mosselmengsel tussen die broodskywe en smeer rofweg op elkeen.
4. Pak die broodskywe op ’n bakplaat en rooster 10 minute of tot die mengsel op die broodskywe effens goudbruin begin raak.
5. Sit dadelik voor saam met slaai.

Translation

Creamy Mussel Buns

Enough for 4 people

• 2 cans (85g each) mussels, drained
• 1 large onion, grated
• 3 garlic cloves, chopped
• 250 ml (1 cup) cheddar cheese, grated
• 125 ml (½ cup) mayonnaise
• 1 French bread/panini/ciabatta, thickly sliced (8 slices)

1. Preheat the oven to 200 °C.
2. Mix the mussels, onion, garlic, cheese and mayonnaise.
3. Divide the mussel mixture between the bread slices and spread roughly on each.
4. Place the bread slices on a baking sheet and roast for 10 minutes or until the mixture on the bread slices begins to turn slightly
5. golden brown.
6. Serve immediately with salad.

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:

1. Sit ‘n swart pot op ‘n matige vuur.
2. Braai die uie in die knoffelbotter.
3. Sit gevriesde mossels in pot.
4. Sit deksel op en laat dit vir 10 minute prut.
5. Voeg melk by, prut vir 5 minute en roer die sampioensopppoeier by.
6. Prut vir 5 minute, voeg die room by en prut vir nog 5 minute.
7. Gooi die mossel weg as die skulp nie oopgegaan het nie.
8. 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:

1. Put a black pot on a moderate heat.
2. Roast the onions in the garlic butter.
3. Put frozen mussels in pot.
4. Put lid on and let it simmer for 10 minutes.
5. Add milk, simmer for 5 minutes and stir in the mushroom soup powder.
6. Simmer for 5 minutes, add the cream and simmer for another 5 minutes.
7. Throw away the clam if the shell didn’t open.
8. Serve as an appetizer, or with ciabata bread as a main course.