Mussel Risotto with Pea shoots and Truffle Oil | Braaied Crayfish
I am from Johannesburg, well Benoni, but studied at UCT and so Cape Town became my second home. I love Cape Town and miss living there. Every opportunity that comes my way to visit that marvelous place I jump at, which so happens to occur often. Lucky for me, my boyfriend is a freelancer and regularly visits Cape Town for work. And if he goes to Cape Town I get to go to Cape Town (even if it’s just for a weekend).
Although Cape Town, to me, is one of the most perfect holiday destinations, my boyfriend and I also like to visit other special places the Western Cape has to offer. One of our favourite places to visit is Paternoster. It is a fishing village that I fell in love with 3 years ago. It is a beautiful piece of the world. One day I will hopefully own a place down there until then, there are a range of B&Bs and
During your stay in Paternoster you can buy fresh fish from the local fisherman. Depending on the weather, they go out every morning. Around twelve or one o’clock in the afternoon you can catch them pulling into the bay where you can meet them and have your choice of the freshest fish to pick from.
Paternoster is also a great place to get crayfish for a very cheap price (R30 – R40 a crayfish). And as Lord Byron notes: “A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands”.As you drive around, you will be stopped by many locals trying to sell crayfish. However it is illegal to buy crayfish from them out of season. I know it is tempting, but you don’t wont to contribute to the decrease in the fish population.
What there are an abundance of, and generally always in season, are mussels. Before I visit Paternoster I make sure I buy a mussel license. You can purchase them from a post office for R85. The license lasts a year and you can pick about 40 mussels a day.
It is a lot of fun to take a stroll down the beach during
It so happens, as well, that the best mussels are found furthest from the shore. You have to brave the waves crashing around you and quickly, as the wave goes out, dip your hands into an
It is a wonderful feeling picking your own mussels and a delicious treat to eat the finest and freshest mussels. Even if your feet are still tingling from the
Mussel Risotto with Pea shoots and Truffle Oil.
1 kg Mussels
6 garlic cloves chopped and put into a little Truffle oil to steep
2 Fresh chillies,
250ml dry white wine
1 tablespoon tomato paste
1 onion chopped finely
400g Arborio rice
1 Tablespoon tomato passata
Juice of ½ lemon
1 Tablespoon of chopped parsley
Salt & pepper
Punch of pea shoots
75g cold butter, cut into small cubes and kept in the fridge (to be added at the end of the risotto)
Parmesan to serve (optional),
(It isn’t the done thing to put cheese in seafood, but I’ve seen Italian chefs do this and I like it with a bit of cheese. Use it as seasoning rather than for flavour — don’t add so much that it tastes like cheese but if you want to, add some).
If any mussels are open tap them slightly on the kitchen counter, discard the ones that don’t close – you only want to eat the alive ones. Scrub the mussels and pull out their beards.
To make the stock, heat 3 tablespoons of
Add the tomato paste and 2.5 litres of water to the stock. Bring to the boil, then turn down the heat and simmer for about 15minutes. When the stock is cooked, strain it through a fine sieve into a clean pan. Now you are ready to make the risotto. Have the stock at a bare simmer.
Heat the reaming
Start to add the stock, a ladle or two at a time, stirring the rice continuously. Also, add the tomato passata along with the first ladleful of stock. When each addition of stock has almost been completely absorbed by the rice, add the next ladle of stock.
Carry on cooking the risotto for about 15–17 minutes and adding the stock continuously. The risotto is ready when the grains are soft, but still al dente.
Turn down the heat, add the shelled mussels, 2 tablespoons of the garlic truffle oil and the lemon juice. Season to taste.
Now, with a wooden spoon, vigorously beat in the cold butter cubes.
The risotto as Georgio Locatelli puts it should be: All’onda – it should move like waves. Before serving, if the risotto is too firm beat in a little more of the hot stock. Add the chopped parsley, garnish with the mussels in their shells and the pea shoots and drizzle with a little more truffle oil and, if you want to, a sprinkle of Parmesan.
Braaied Crayfish with Tomato and Pepper Salsa and Crushed New Potatoes with Dill.
Clean crayfish, brush with melted parsley and garlic butter. Place them directly on the braai and braai till crayfish flesh turns opaque, but still tender.
Mix a handful of chopped cherry tomatoes with chopped grilled peppers, add 3 sprigs of chopped spring onions, and dress with red wine vinegar and
Boil a bag of new potatoes. Crush lightly with a fork or potato masher and add a generous knob of butter and chopped dill. Season to taste.