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Peri-Peri Mussels with Butter Beans.

Peri-Peri Mussels with Butter beans

Origin:Here at last is the mussel dish I have been promising to post from our lunch last Sunday. The weather had turned horrible and the intention had been to braai them in their shells on an open fire, but Plan B was now in order. The heavens had opened, and a dish to warm the cockles of our hearts is exactly what was needed. This is a wonderful recipe to make on a cool day, and is great as a starter for everyone to share while sipping on a  glass of chilled white wine. 

The recipe was one our friend Tooky had been making for years, but the  butter beans were added, as he felt he may have made the sauce too hot! I was abit weiry at first as I had never thought of  the butter bean and mussel combination. I was very wrong…

The butter beans turned out to be the hero ingredient!

You may wish to substitute the fresh mussels with chicken livers, chicken strips or steak strips. If you do, I would fry the meat with the onion and garlic, and then remove from the frying pan after step 1 in the recipe below. Add the meat back to the sauce as you would the mussels in step 4 below.

Peri-Peri Mussels with Butter Beans.

Preparation of fresh mussels (each license holder may harvest 30 per day)

Clean the outside of the mussel shells, and soak in fresh water for 1 – 2 hours.

Discard the water and add the mussels to a pot. Do not add any water. Steam with the lid on for 5 – 6 minutes, shaking the pot gentlynow and then to move the mussels around.

Pour off the excess liquid and set aside to cool. Discard any mussels that have not opened.

Remove each mussel from the shell being careful to remove the black beard from the side of each one. Chop into 3 small bite size pieces and chill until required.

Peri-Peri Sauce:

2 onions finely chopped

3 -4 Tablespoons oil

5 cloves crushed garlic

2 bay leaves

2 Tablespoons crushed fresh ginger

2 chillies with seeds removed and finely chopped

1 finely chopped tomato

1 teaspoon peri-peri spice (Robertson’s)

75g  tin of tomato paste

250ml white wine

30 fresh mussels

420g tin of butter beans drained

250ml fresh cream

salt and pepper


  1.  Gently fry the onions, garlic, bay leaves, ginger and chillies in the oil until soft and well cooked. (about 5 minutes)
  2. Add the finely chopped tomato and cook for a further 2-3 minutes stirring continuously.
  3. Add the peri-peri powder, the tomato paste and the wine, and allow to simmer for about 10 minutes.
  4. Just before serving stir in the mussels, butter beans and cream and heat through. Season with salt and pepper to taste.
  5. Serve with crusty fresh bread and wedges of fresh lemon.
5 Comments Post a comment
  1. Recipe sounds divine – I will print and file and certainly try it out on our seafood-loving friends.

    April 7, 2011
  2. Hi Lisa! What an unusual recipe: looks delicious. Congratulations on your new blog and thank you very much for the comment you left on mine. Please visit the South African Food Bloggers Showcase, where you are free to post links to recipes on your blog. With kind regards Jane-Anne

    April 7, 2011
    • Thank you Jane-Anne – very kind of you to take a look! Baby steps – my gosh never knew how much work was involved but I am really enjoying learning…sometimes the hard way but never the less learning :) Thanks for the link.

      April 7, 2011
      • You’re welcome! Look forward to seeing your recipes there.

        April 11, 2011

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