Celebrate summer with a traditional mussel pot and Roodeberg Red

There is nothing quite like a hearty mussel pot accompanied by a trusty South African classic, Roodeberg, to bring friends and loved ones together, especially during the summer holidays. Whether you are lucky enough to gather your own mussels fresh from the rocks or obtain your stash from a local fish purveyor, a mussel pot smacks of happy times and rekindling old friendships.

Chef Mynhardt Joubert, whose culinary heart beats to the rhythm of heritage food, shares his deliciously creamy mussel pot recipe spiced up with Roodeberg red wine and the rich flavours of chorizo. An unusual combination for some perhaps, but in the words of Chef Mynhardt: “The robust flavours of the red wine and chorizo pair wonderfully with the salty taste of the mussels.” This dish is best eaten with loads of freshly baked bread to lap up the sauce, enhanced by a glass or two of Roodeberg for good measure.

Embracing the Roodeberg tradition of bringing friends together since 1949, there’s plenty of slicing and dicing to get everyone involved. If you want to step up your culinary reunion a notch or two, cook your mussel pot on the fire for a truly memorable experience.

Roodeberg’s rich heritage and colourful tapestry of wine folklore has seen this cabernet sauvignon driven classic evolve from the master’s original blend to an accessible, contemporary red wine in step with changing tastes and lifestyles. The stuff of legends, this true South African original has stood the test of time and is the perfect fire-side quaffer.

The current 2016 vintage erupts in your glass with aromatic layers or cranberries, spicy dry herbs and fruitcake with whiffs of cinnamon and dark chocolate. The palate is well rounded with nuances of cedar oak supported by juicy tannins that linger long after the last sip.

Roodeberg Red is available countrywide and retails at around R85 per bottle. Catch all the action by joining the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.

Chef Mynhardt Joubert’s Creamy Chorizo & Roodeberg Mussel Pot 

The ingredients.

Serves 4 to 6

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients 

  1. 2 tablespoons of butter
  2. 2 onions chopped
  3. 120 g of sliced chorizo
  4. 5 cloves of grated garlic
  5. 1 teaspoon of smoked paprika
  6. 250 ml of Roodeberg Red
  7. 250 ml of prepared fish or chicken stock
  8. 2 tins of chopped tomatoes
  9. 250 ml of cream
  10. 30 g of chopped fresh coriander
  11. 2 kg of fresh whole cleaned mussels

Method

  1. Heat up a large saucepan or pot and fry the onions and chorizo in the butter till golden brown. Add the garlic and paprika. Stir through and fry for about 2 minutes.
  2. Add the red wine, stock and the tinned tomatoes, bring to the boil and then turn down the heat to let it simmer and reduce by half.
  3. Add the cream and bring to a simmer. Add the mussels, bring the pot to a boil and remove from the heat, let it stand for 10 minutes before serving.
  4. Serve with crusty bread or pasta.

END

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