Breeda River Moules Marinière

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Lazy beach days, salty hair, and sandy toes

There is something quite sublime about the beach, and as soon as I arrive at our beach shack on the Breeda River, my blood pressure drops, my demeanor calms and my soul is full and happy.

Days are spent on the beach, swimming and building sandcastles. Lunches, are long and lazy. There is always time for an afternoon siesta. And dinner is a relaxed affair - barefoot, outside, fire burning with glass of chardonnay in hand. No wonder I am at peace with the world.

This holiday, I tried my hand at foraging for ingredients and discovered the most delicious mussel pot, which I am going to share with you!

Essential Ingredient

Black mussels – picked, soaked, and cleaned. You need about 20 per person for a decent lunch.

Method

Sauté white onion in some butter, add origanum, a bay leaf and finely chopped garlic. Once you start to smell the garlic add a good glug of your finest chardonnay and simmer until most of the wine has cooked off. Add cream. Season, and bring to the boil. Set aside.

Pop mussels into a heavy bottom pot and steam until shells have opened. Remove half shells and add to sauce. Bring back up to the boil, making sure all the shells have been coated in the sauce, remove from heat and add a good handful of chopped parsley. Serve immediately with the remainder of the fine chardonnay.

Result

An epicurean dish that is food for the soul. Now, listen to the sounds of the ocean and relax.

Until next time, Lucie