Mothers Day beach magic

Gericke's Point

For Judy the prospect of being shunted off to some fancy restaurant for Mothers Day was not high on her priority list, especially on a perfect sunny day in the Garden Route. Instead, a treat would be to enjoy some seafood collected and prepped on the beach with family. So, to bring her dream to reality, I packed up a daypack with the basics for mussels in a creamy white wine sauce with a twist of chilli. Our destination was Gericke’s Point, a fossil dune peninsula shaped like a Sphinx and fringed by plethora of rock pools, her favourite beach venue.

Famous for her Moonlight Meander, a guided night walk investigating the rock pools by torch light at the spring lows of full and new moon, the day outing would give us a chance to investigate the diverse southern Cape marine life by daylight at a leisurely pace while we collected our quota brown Mussels, Perna perna.

The recipe for our brunch was as follows :


  • Sliced onions – 4 x small
  • chopped garlic – 3 x cloves
  • Two chopped chillies – the chillies were roasted then soaked in cider vinegar and olive oil for 2 weeks
  • Olive oil
  • Cloves and cardemon
  • 30 to 40 large Brown Mussels,
  • 250ml cream,
  • Sparkling wine.
  • Baguette or sour dough bread.

Preparation :

  1. Slice the onion, garlic and chillies and soak in 40ml olive oil and sauté till brown.
  2. Boil a pot of water and place 6 to 10 mussels in at a time. Leave in water for between 2 and 3 minutes till the mussel just starts opening. when just open, remove the mussels from the boiling water and leave in a bowl to cool down till you can handle them. When cool, open each mussel and remove the flesh and place in a second container.
  3. Transfer the fried onions to a saucepan, heat up and add 250ml of cream and bring to the boil.
  4. When the sauce comes tot he boil add the cleaned mussels to the cream sauce and cook for 2 minutes.
  5. Add 5 cloves and two cardemon pods.
  6. Reduce the heat to a simmer and add 100ml of sparkling white wine.
  7. Simmer for 3 minutes, remove from heat and serve with pieces of broken baguette.


As an additional aspect to the celebration of Mothers Day, we toasted the day with a blend of orange juice and Champagne.

The result, a day to cherish and remember forever.

One thought on “Mothers Day beach magic

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s