Lüderitz Garlic & White Wine Mussel or Seafood Skillet with Sourdough – Authentic Namibia Recipe
Southern Atlantic port specialty steaming fresh seafood in a garlicky lemon-parsley broth.
- Country of Origin
- 🇳🇦 Namibia (Southern Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Coastal seafood (shrimp and white fish or mussels), Diced celery and shallots, Charred crusty bread, Garlic, Lemon juice
Ingredients for Lüderitz Garlic & White Wine Mussel or Seafood Skillet with Sourdough (4 Servings)
- 1.25 lbs (or 2.5 cups) coastal seafood (shrimp and white fish or mussels), prepped into bite-sized pieces
- 1.5 cups diced celery and shallots, washed and trimmed
- 1 cup charred crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Namibia seasoning (lemon juice, fresh parsley, cracked pepper, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add coastal seafood (shrimp and white fish or mussels) and diced celery and shallots along with lemon juice, fresh parsley, cracked pepper, butter, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with charred crusty bread and serve straight from the skillet.