Cindy Botha is one of the top caterers in Klerksdorp. She is well-known for exquisite food, well-prepared, beautifully presented and has a long list of corporate clients. She is a married mom of a teenager and treats them regularly with home-cooked meals. Her mom taught her the way around the kitchen and one of her favourite meals is a traditional Sunday lunch.
By Cindy Botha
Ingredients:
• 400g Mussel Half Shell
• 3 tsp Crushed garlic (heaped)
• Salt & Pepper to taste
• 1 Cup dry white wine
• 500ml Cream
• 3 tsp Maizena (mixed in
some water)
• 150g Tussers Cheese (grated)
Method:
• Put all the mussel meat in a pot. Pour the white wine into pot.
• Add crushed garlic, salt and pepper.
• Put on the boil for 10 minutes on a high heat until wine has reduced to half.
• Reduce the heat to half the temperature and add cream to the pot.
• Bring to the boil slowly.
• Mix a little bit of water to the dry Maizena to make it liquify, and add very slowly to make a thick liquid consistency.
• Remove the pot off the heat and add your grated cheese to the pot (this will thicken a little bit more).
• Serve with a bread roll.
