Quick and easy creamy masala mussels with sherry

Name: Quick and easy creamy masala mussels with sherry
Prep time: 10 min
Cook time: 15 min
Yield: 2 serving
Ingredients: 1 kg or 2 lb mussels; 30-45 ml tbsp olive oil; 2 celery sticks finely chopped; 1 onion finely chopped; 15 ml garlic, minced; a sprinkle of salt and pepper; 30 ml Garam Masala or mild curry powder; 180 ml Original Old Brown; 250 ml fresh cream; fresh lime wedges and coriander leaves to serve

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Prep Time
10 mins
Cook Time
10 mins
Servings
2
Cuisine
Indian

Quick and easy creamy masala mussels with sherry

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 kg or 2 lb mussels beards removed and cleaned
30-45 ml tbsp olive oil 2 -3 tbsp
2 celery sticks finely chopped
1 onion finely chopped
15 ml garlic, minced minced – about 2 – 3 cloves
a sprinkle of salt and pepper
30 ml Garam Masala or mild curry powder 2 tbsp
180 ml Original Old Brown 3/4 cup medium cream sherry if you are not in SA
250 ml fresh cream 1 cup
fresh lime wedges and coriander leaves to serve

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Instructions

Heat the olive oil in a large heavy-based pot with a lid and sauté the onions and celery until soft and translucent – about 5 minutes. Add the garlic and a light seasoning of salt and pepper and cook for a further minute or so. Add the curry and give it a good stir.
Add the sherry and the mussels and put the lid on the pot. Cook for 5 – 7 minutes on medium to high heat giving the pot a good shake every now and again.
Open and remove any mussels that didn’t open. Add the cream and heat through.
Serve with lime wedges to spritz and fresh coriander leaves.

Notes

Store any leftover mussels in the fridge along with the sauce. Removing them from their shells before storing them will save space and make them easier to reheat later.