Country of Dish: South Africa
Mussels boiled for about 5min, to get the stock. I sauteed onions in white one and added a roux to thicken it. Then added the mussels to the sauce.
About This Cook
Luyanda Ntuli is an aspiring chef, ready to take on any challenge and ready to take the world by storm, showing his culinary skills. I have a unique style of cooking, I love blending different flavors together to create something amazing. I possess great leadership skills; I managed a kitchen by myself in a boutique hotel for two months, after just a month of training from my head chef. So, you can say, I’m a fast learner. I did this straight from high school without any culinary qualification. One day, the world will know my name.