OnTap Magazine

WEST COAST BACON MUSSEL POT This mussel pot contains three of our favourite things: Darling beer, bacon and sustainably farmed mussels. As ambassadors of WWF SASSI (South African Sustainable Seafood Initiative), we only cook with seafood on the green list. Mussels are probably the most underrated seafood and one of our favourites. Don’t be a pap snoek - only buy off the green list!  Feeds: 4 Prep time: 30 minutes Cooking time: 20 minutes INGREDIENTS A glug of oil for frying 1kg bag of sustainably farmed half shell mussels  200g streaky bacon 1 large onion, chopped 2 cloves of garlic, chopped 1 handful of parsley, chopped 1 handful of chives, chopped 1 handful of spring onion, chopped 340ml Darling Bone Crusher 250ml cream  Sea salt and freshly ground pepper METHOD Braai or fry your bacon slowly over a medium heat. Flip the bacon occasionally so it cooks evenly and the fat renders out leaving you with crispy bacon. Drain the bacon on a piece kitchen towel then roughly chop it.  Heat a big glug of oil in a number 3 potjie or a large flat bottomed pot over medium heat coals. Add the onions and fry until they soften and brown. Add the garlic and fry for another minute until fragrant. Add the beer to the pot and bring it up to a boil. Toss in the mussels and steam with the lid on for 5 minutes.  Remove the pot from the heat and stir in the cream, parsley, chives and spring onion. Serve with sprinkles of crispy bacon bits and make sure there’s plenty of beer bread to mop up the sauce.  BEER MEETS FOOD Beer Pairing: Darling Brew Bone Crusher – in the pot and in the glass. With spicy citrus flavours and hints of coriander and candied orange peel, witbiers are perfect with seafood. It’s our favorite way to eat this tasty, sustainable seafood dish. 50 | Spring 2019 | ontapmag.co.za C M Y CM MY CY CMY K