Mussel Pot

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As promised the recipe to the Mussel pot we made using GreenFish mussels. These mussels sell out really fast, at just R149. I suggest that if you see that they are available on the website, then make your order. Now there are a lot you can do with fresh mussels, but we wanted to make a delicious mussel pot.

Live Box Black Mussels- Farmed on the West Coast

This catch of the day features a box of Live Fresh Mussels.  These locally grown black mussels are great alternative to imported frozen mussels, as it supports local jobs and arrives at your door fresh and tasty.  You get the same great taste of the ocean with out taking a mussel from the sea.  We have carefully selected this for you to enjoy with your family or friends.

  • 1 x Box of live Black Mussels ( +_2.3-2.4kg per box)

This box is ideal for any mussel lover to add some variety into their week day cooking or on the braai. We have taken care of the mess, you look after the rest. Your mussels will arrive in a bag inside a polybox, to make it easy to use at home.  


Your box will arrive fresh, simply store in your fridge  and use at your leisure (up to 2 days).  


Mussels in Lemon Garlic-Butter Sauce

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes


  • 2 TB Butter
  • 1 Onion, small, finely chopped
  • 2 teaspoon Fresh Garlic, crushed
  • 1/2 teaspoon Chili Flakes
  • 1 cup Dry White Wine / we did not have any- but honestly we did not miss it
  • 1 cup Fresh Cream, (whipping cream)
  • 2kg Black Mussels
  • Salt and Black Pepper, to taste
  • 60 ml Lime Juice from Wilson’s Foods
  • 1/2 cup Parsley, chopped


  1. Make sure you clean your mussels.
Live box | Black Mussels | Farmed on the West Coast

  1. In a pot steam your mussels until they open up. Remember to discard any mussels that did not open up.
  2. After about 5 minutes take the mussel out of the pot (keep a little bit of the water remaining in the pot- you will use that with the sauce.
  3. Melt the Butter in a large pot (with a lid) – saute the Onion, Garlic and Chili Flakes until soft.
  4. Add the White Wine (if you have some|and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes.
  5. Add the Mussels and cover the pot – over low heat for about 5 minutes.
  6. Remove from heat – season to taste with Salt and Black Pepper – stir through the Lime juice, and Parsley.

This recipe is so saucy, exactly what you would want in an appetizer or even a main meal of this kind. Mop up the Garlic-Buttery sauce with a toasted slice of french loaf. And Enjoy!

This Post Has 2 Comments

  1. Natalya Amour

    I am not really a seafood fan but this is something my husband would totally love.

    1. Cisca de Kock

      It is soooooo easy to make and simply delicious.

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