Undinian mussels

Recipe from: 30 March 2015
recipes, seafood

Ingredients 9
Servings 4
Time 00:15

Ingredients

  • 1
    kg
    mussels, beards removed and cleaned
  • 2
    celery sticks, finely chopped
  • 1
    onion, finely chopped
  • 15
    ml
    finely chopped garlic
  • 30
    ml
    olive oil
  • 30
    ml
    Garam masala or curry powder
  • 180
    ml
    Sedgwick’s Original Old Brown
  • 250
    ml
    cream
  • fresh limes and fresh coriander leaves to serve
 

Method

00:15
 

Make sure the mussels are clean. Use a big, heavy based saucepan with a lid. Fry the celery, onion and garlic in the olive oil until soft and translucent.
Add the Garam masala and stir through. Place the mussels in the saucepan with the Sedgwick’s Original Old Brown. Close the lid and leave for 7-8 minutes, shaking the saucepan intermittently.
Remove the lid and discard any mussels that did not open. Add the cream and heat through. Serve the mussels with fresh limes, coriander and crunchy farm bread.

Recipe reprinted with permission of Sedgwick's Old Brown.
 
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Read more on: seafood  |  recipes
 

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