Creamy Mussel Potjie

Creamy Mussel Potjie

Creamy Mussel Potjie

This potjie also makes an incredible starter.

  • 45 mins
  • 6-8
  • Intermediate


  • 30ml butter
  • 15ml olive or avocado oil
  • 2 onions, chopped
  • 3 celery sticks, thinly sliced
  • 3 carrots, peeled and diced
  • 4 garlic cloves, crushed
  • 5cm piece ginger, finely grated
  • 1 chilli, finely sliced (optional)
  • 2kg whole-shell mussels, cleaned and beards removed
  • 125ml dry white wine or fish stock
  • zest and juice of 1 lemon
  • 250ml cream
  • 30ml cornflour
  • large handful mixed herbs (like parsley, dill and coriander), chopped
  • crusty bread, to serve


  1. Heat the butter and oil in a potjie over medium coals and sauté the onions, celery, carrots, garlic, ginger and chilli (if using). Stir in the mussels, add the wine or stock, cover and cook for about 10-15 minutes until the mussels open. (Discard all the mussels that don’t open.)
  2. Mix a little of the cream and cornflour together to make a smooth paste. Add the rest of the cream, lemon zest and juice and herbs. Pour over the mussels, bring to a simmer and cook for 10 minutes. Serve with bread.