What better way to enjoy the abundant white mussels on our West Coast than with this heavenly White Mussel Pie. But first you have to boogie in the sand, known as the mussel jive, to haul them out with your toes. Such fun!
Filling for 8 – 10 servings: 50 white mussels; 1 large onion; 2 medium potatoes parboiled and peeled; 4 bread slices soaked in milk; 6 Tbsp chopped fresh parsley; 1 Tbsp vinegar; 2 beaten eggs; salt & pepper. Topping: 6 large potatoes, 2 Tbsp butter; 5 ml baking powder; 125 ml milk; 1 tsp grated nutmeg.
Preheat oven to 180oC. Boil potatoes for the topping till tender. Drain and mash. Add butter, baking powder and milk. Mix till fluffy.
Boil the mussels for 5 minutes until just opened (discard unopened ones). Remove the shell and black lip. Mince the mussels, onion and potatoes finely in a food processor. Drain the bread, mash it with a fork and add to the mussel mixture. Include the parsley, vinegar, eggs and seasoning, mix well and spoon into a greased baking dish. Cover the mussel mixture with the topping, make fork patterns with a flourish and sprinkle grated nutmeg on top. Bake for 35 minutes. Serve with grilled veggies. Man oh man, it’s good.
Ref: West Coast Cookbook by Bergrivier Vissersvrouevereeniging. Photo: cakebaking.net;
