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.

Sherry is a fortified wine of Spanish descent, and works well to add flavour to braai meals, specifically in basting sauces and in your potjies.
In South Africa our sherry is packaged in an Old Brown bottle, that works perfectly for this recipe. No need for expensive imported stuff. Make sure to properly heat your potjie first and brown the chicken pieces. Then let the sherry reduce until a nice rich syrup. Reduce the cream again and you’re good to go!
Officially this recipe is serves four, but three, two and one persons have also been know to finish it in our trails.

WHAT YOU NEED:
1 tot olive oil
8 chicken pieces (drums and thighs)
1 onion, chopped
2 garlic cloves, chopped and crushed
salt and pepper
1 bottle sherry (the old brown type will do – 750ml)
2 cups (500 ml) fresh cream
1 packet (250g) mushrooms

WHAT TO DO:
Make a big fire and heat your potjie on the fire.
Season your chicken with salt and pepper and brown the chicken for a few minutes in the now hot potjie.
Add the chopped onion and garlic and fry for a few minutes.
Add the sherry and lower the heat under the potjie, let the sherry simmer until it forms a thick syrup, there should be about half of the liquid left in the potjie that you started with, or even a bit less.
Now add the cream and mushrooms, let this simmer and thicken for about 15 minutes. Season with salt and pepper to taste and serve with fresh bread or rice.