Paddy took me away for a day - we drove up the West Coast to a village called Paternoster. It was bliss! I just had to get away after last week's functions, with no help. The little village was quaint and magical, and we will definitely return!
He had booked for dinner at a restaurant right on the beach, called "Voorstrandt Restaurant" (i.e. 'Foreshore' in English...) It was so good that we booked for lunch the next day. I could not help but wonder whether the encounter there was serendipitous...? The entrance is actually on the beach, and right at the entrance we found this little boat. Kind of looks like they were expecting us and couldn't find a red carpet... Anyway, I ordered prawns that were amazing. And I was reminded of something Robert Ruark once said, "There is no such thing as 'enough oysters' - it's just that the human body has not been designed to cope with 'enough'!" That's how I feel about prawns...!
Anyway, we enjoyed two wonderful meals there, and are already planning our return. The seafood is so fresh - everything came out of the sea that same day. One could taste it! Nothing like fresh fish.
The village is charming, and the architecture has been kept similar to what it originally was - I like that because there is nothing pretentious about it: all houses are white washed, with rounded walls, and although some designs are different, they all have a similar feel.
Keeping with the seafood theme, I thought I'd share with you what I did with fresh mussels the other day...
Mussel Pot
Serves 4 to 6
Difficulty - nope! Easy!
Suggested wine - a good Sauvignon Blanc
Ingredients
2 kg fresh mussels
White wine and water to steam them in
For the sauce
Grapeseed oil for frying
500ml cream
250ml white wine
Freshly ground black pepper
4 to 6 leeks, finely sliced
Handful chervil, chopped finely
A generous handful dill, chopped finely
Garlic, crushed (to taste)
Method
1. Steam the mussels in the white wine and water until they open. I use my pasta pot for this! Set aside to cool.
2. Prepare the sauce: fry the leeks in grapessed oil until cooked (they go transparent). Add the chopped dill, chervil and the crushed garlic, and fry lightly.
3. Add the wine, and then the cream. Reduce the heat immediately.
4. Allow to simmer and reduce.
5. In the meanwhile, clean the mussels by removing the beard. Leave them in the shells.
6. Just before serving, add them to the sauce, add a dash of black pepper, heat through, and serve.
7. Serve with a wedge of lemon and a nice fresh, hot ciabatta!
...remember to lick the plate when no one's looking!
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