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Quick and easy creamy masala mussels with sherry
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Quick and easy creamy masala mussels with sherry

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Open and remove any mussels that didn’t open. Add the cream and heat through.
  4. 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.