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Serves 4

You will need:

2 tablespoons olive oil
30 fresh black mussels, cleaned
150 ml Sauvignon Blanc
15 gooseberries
handful of edible flowers, leaves
  1. In a large pot, over high heat, bring olive oil up to just below smoking point.
  2. Add mussels all at once and immediately cover with the lid.
  3. Cook for a couple of minutes until shells just start to open, then add wine.
  4. Cook until all mussels shells have opened, stirring occasionally to evenly distribute heat.
  5. Strain mussels, retaining the stock.
  6. Remove mussels from shell, and add back into the stock.
  7. Heat through.
  8. Ladle 5 mussels and some sauce into bowls.
  9. Add the fresh gooseberries, flower petals, and leaves, and serve immediately.


Photography by Production by Sven Alberding | Photography by Warren Heath | Recipes by Chef Kobus van der Merwe

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