Mussel Potjie & Homemade Bread

Prep 45 mins

Cooking 35 mins plus 2 hrs for proofing

Serves 4

Nothing says summer quite like a seafood potjie! Thanks to the delicious flavour of our expertly blended Natural Herbs & Spices Fish Seasoning, this mouthwatering Mussel Potjie is quick, rewarding and sure to get you in a celebratory state of mind. Up the wow factor by pairing it with an easy homemade bread.

What you will need

  • 2 Tbsp butter
  • 2 large shallots, sliced
  • 2 medium leeks, washed & sliced
  • 4 cloves garlic, minced
  • 1 bunch fresh thyme
  • 3 fresh bay leaves
  • 1-2 tsp Natural Herbs & Spices Fish Spice
  • 500g flour
  • 200ml dry white wine / or de alc wine / or cider
  • 2 tsp Natural Herbs & Spices Coarse Sea Salt
  • 2kgs fresh mussels, *cleaned
  • 1 x 10g sachet instant dry yeast
  • 125ml fresh cream
  • 3 Tbsp olive oil
  • 1 bunch Italian parsley, roughly chopped
  • 300ml warm water
  • *scrub mussels under cold, running water. Discard any open or broken ones. Pull out the beards and scrub off any barnacles.
  • Extra olive oil, for drizzling



Mix flour and Natural Herbs & Spices Sea Salt in a large bowl. Make a well. Then add the yeast, warm water and olive oil and mix. After that tip it onto a clean work surface and knead until its smooth.

Then place the dough in a large oiled bowl and cover with cling film. Leave it to rise in a warm place for 1 hour or until doubled in size.

Next up, add a little drizzle of olive oil to the bottom of a cast iron pan or any other oven safe pan. (± 22cm pan works well for this amount of dough).

Transfer the dough to the pan carefully keeping a nice round shape as you transfer it. Then brush it with a little olive oil and grind some Natural Herbs & Spices Sea Salt on the top of the loaf.

Cover it with a dish cloth and leave to rise again for 30 minutes.

Now preheat the oven to 200˚C and then place the bread in the oven and bake for 35 minutes until golden brown and the loaf sounds hollow when tapped.

Place on a wire rack and leave to cool before slicing.


Melt the butter in a potjie and add the shallots and leeks and cook until softened but not browned. Then add the garlic, fresh herbs and season well with Natural Herbs & Spices Fish Spice.

Cook until fragrant.

Then pour in the white wine and let it simmer. (Make sure the coals are close to the potjie at this point. Mussels need to cook quickly at a high temperature to avoid over cooking).

Next, add the mussels, give them a quick stir and then place the potjie lid on. Steam the mussels for 3-4 minutes.

Once the mussels have opened add the cream and chopped parsley. Stir this well, until the cream has warmed through and all of the mussels are coated in the sauce. (Remember to discard any mussels that do not open).

Spoon into four large bowls and serve with a generous slice of bread.

The bread is delicious served as is or toasted over the braai. Enjoy!!!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |