A Mussel Casserole is the one dish that drives my family crazy and when that happens there is just one way to go and that is to the most popular place in the house - the kitchen.
Sometimes it happens that my kitchen just have this magic power to draw me there to bake, cook or braai something awesome.
But sometimes it’s the empty stomachs of my family that drives me there. It is then that I become so creative I’ll surprise myself every time.
A Mussel Casserole in a creamy sauce with black pepper freshly ground is all it takes to muster up a miracle by getting food on the table before the troops march in from whatever they do that gets them so hungry.
Because seafood takes only twenty minutes to cook it is a fast way to get a Casserole in the oven and have spare time to chill the wine.
We don’t need much for this dish to make it a marvel.
In fact we only need:
1 kg fresh cultured blue mussels
1 tbsp. butter
250 g can cream of mushroom or asparagus soup
2 tbsp. sherry
1 pinch black pepper, freshly ground
Rinse the fresh blue mussels in tap water.
Remove the meat from shells by steaming them until it opens.
Grease a casserole dish with the butter and place mussel meat in it.
Top it up with soup and add the sherry.
Sprinkle with freshly ground black pepper.
Bake in a moderate oven for 25 minutes.
Serve immediately with rice or vegetables.
THE FIRST SOUTH AFRICAN SEAFOOD COOK BOOK IS HERE!!
I know it took a long time to write this book – but as I promised – HERE IT IS!
For only $14.99 you get over fifty recipes and other treats for the family.
Family Seafood Treats