Try Chef Mynhardt Joubert’s Roodeberg Mussel Pot recipe which is spiced with red wine and the rich flavours of chorizo.

Roodeberg Mussel Pot: Recipe

Whether you’re lucky enough to gather your own mussels fresh from the rocks or obtain your stash from a local fish purveyor, a mussel pot smacks of happy times and rekindling old friendships.

Chef Mynhardt Joubert, whose culinary heart beats to the rhythm of heritage food, shares his deliciously creamy mussel pot recipe spiced up with Roodeberg red wine and the rich flavours of chorizo. An unusual combination for some perhaps, but in the words of Chef Mynhardt, “the robust flavours of the red wine and chorizo pair wonderfully with the salty taste of the mussels.” This dish is best eaten with loads of freshly baked bread to lap up the sauce, enhanced by a glass or two of Roodeberg for good measure.

Roodeberg’s rich heritage and colourful tapestry of wine folklore, has seen this Cabernet Sauvignon driven classic evolve from the master’s original blend to an accessible, contemporary red wine in step with changing tastes and lifestyles. The stuff of legends, this true South African original has stood the test of time and is the perfect fire side quaffer. The current 2016 vintage erupts in your glass with aromatic layers or cranberries, spicy dry herbs and fruitcake with whiffs of cinnamon and dark chocolate.

Chef Mynhardt Joubert’s Creamy Chorizo and Roodeberg Mussel Pot 

Serves 4 to 6

Preparation time: 20 minutes

Cooking time: 45 minutes


  1. 2 tablespoons of butter
  2. 2 onions chopped
  3. 120 g of sliced chorizo
  4. 5 cloves of grated garlic
  5. 1 teaspoon of smoked paprika
  6. 250 ml of Roodeberg Red
  7. 250 ml of prepared fish or chicken stock
  8. 2 tins of chopped tomatoes
  9. 250 ml of cream
  10. 30 g of chopped fresh coriander
  11. 2 kg of fresh whole cleaned mussels


  1. Heat up a large saucepan or pot and fry the onions and chorizo in the butter till golden brown. Add the garlic and paprika. Stir through and fry for about 2 minutes.
  2. Add the red wine, stock and the tinned tomatoes, bring to the boil and then turn down the heat to let it simmer and reduce by half.
  3. Add the cream and bring to a simmer. Add the mussels, bring the pot to a boil and remove from the heat, let it stand for 10 minutes before serving.
  4. Serve with crusty bread or pasta.