Name: Undinian mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 kg mussels cleaned; 2 celery stalks finely chopped; 1 onion finely chopped; 15 ml garlic cloves, finely chopped; 30 ml fresh chillies 573; 30 ml garam masala or curry powder; 180 ml sherry sweet; 250 ml cream; lime and fresh coriander, to serve

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Ingredients (9)

1 kg	mussels — cleaned
2	celery stalks — finely chopped
1	onion — finely chopped
15 ml	garlic — cloves, finely chopped
30 ml	fresh chillies — 573
30 ml	garam masala — or curry powder
180 ml	sherry — sweet
250 ml	cream
	lime — and fresh coriander, to serve

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Method:

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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