Spicy tomato mussel pot on the braai

Courtesy of SASSI Braai Ambassador Chris Kastern


  • 200 g butter
  • 4 onions
  • 8 cloves of garlic
  • 1 finger ginger
  • 4 can of chopped tomatoes (or an equal amount of fresh chopped tomatoes with a sachet of tomato paste)
  • 2 punnets fresh basil
  • 4 tbs sugar
  • 3,5 kg fresh mussels (clean mussels and allow soaking in milk/water mixture for an hour in the fridge)
  • 1 tbsp. turmeric
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 2 chilli, deseeded and chopped


  • Heat a potjie over moderate coals, add the mussels, a splash of water and then steam the mussels until they’ve opened up.
  • Discard any closed ones and keep the water they steamed in.
  • Next, in a separate potjie, sauté the onions, garlic and ginger in the butter, then add all the spices and the tomato.
  • Simmer for about 20 minutes, and then add the chopped basil and sugar and season to taste.
  • Add about 200ml of the mussel water (or mussel liquor as it is called), then add the mussels and simmer for about 5 minutes.
  • Serve hot, garnished with basil leaves, black pepper and fresh bread on the side.