250 g fresh mussels
1 tbsp coconut oil
2 cloves of garlic, peeled and crushed
thumb-sized piece of fresh ginger, peeled and grated
1 tbsp grated lemongrass
1 red chilli, pipped and finely sliced
3 spring onion, chopped
1 tsp tamarind paste
2 tsp fish sauce
2 tsp Ponzu sauce
280 g can baby clams
400 ml coconut milk
juice of half a lemon
1 cup stock from steamed mussels
80 g rice noodles
Steam the mussels over water. As soon as they open, remove from the heat and set aside to cool, retaining the liquid. When they have cooled, remove the beards and leave them in the shells.
Heat the coconut oil in a three-legged pot. Add the garlic, ginger, lemongrass and chilli and fry for the flavours to be released. As soon as the garlic has turned transparent, add the spring onions, tamarind, fish sauce, Ponzu sauce and baby clams, along with the liquid in the tin. Heat all this through before adding the coconut milk, the lemon juice and the mussel stock. Bring to the boil and add the rice noodles. Cook until they have softened, and serve.
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Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing four cook books in two years, Sophia has forged ahead and is currently researching a fifth book which will be published next year.
This recipe is extracted from braai & potjie, flavours & traditions, launched in Cape Town in early November.
Sophia’s books are available from book shops. Click here if you would like to visit her website and buy her books online.