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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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