A Winter Delight

Creamy Mussel Hot Pot

Delicious, affordable and super-easy to cook; creamy mussel hot pot can be served as a starter or as a main meal. This mussel hot pot is the perfect dish to fend off the nippy chill in the air, as we head into the winter months.

Winter Recipe - Mussel Hot Pot

The best news? This meal can be made using just one dish, which means your clean-up time is cut down and more time can be spent enjoying family and friends. Best served with a glass of Sauvignon Blanc to compliment the meal, and don’t forget the crusty bread for dipping into the mouth-watering creamy sauce!

Winter Recipe

 The Essentials:

Serves: 6 | Prep time: 10 minutes | Cook time: 20-25 minutes

  • A knob of butter
  • A splash of olive oil
  • 1 large onion, finely chopped
  • ½ tsp. cinnamon
  • 2 garlic cloves, finely chopped
  • A large pinch of salt
  • 200ml white wine
  • 300ml cream
  • A handful of fresh parsley, chopped
  • 5 kg fresh mussels
  • 1 lemon, juiced
  • A handful of chives, chopped
  • 6 spring onions, sliced


The ‘Muscle’:

  1. In a big pot or pan, heat butter and olive oil.
  2. Sauté onion in the butter and oil until translucent.
  3. Add the garlic and fry for another 2 minutes.
  4. Add the white wine and reduce until the mixture is halved.
  5. Add the cream and parsley, simmer for 5-10 minutes.
  6. Boil until a good flavour and consistency has been achieved.
  7. Season with salt and pepper to taste.
  8. Add the defrosted mussels, cover and steam for 10-12 minutes, shake the pan a couple of times to move the mussels around a little. Discard any mussels that have not opened.
  9. Add the lemon juice, chives and spring onion to finish.

If you are making this dish for guests and want to flex a bit, spread garlic mayonnaise on your crusty bread to tantalise the taste buds. Don’t forget to place a large bowl on the table for the empty shells.

If you need more reasons to enjoy the winter season, then be sure to also read our 8 Reasons Why We Love Winter in South Africa. Click here to check it out…

[Recipe adapted from Yuppiechef Online


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