Thursday, September 3, 2015

Undinian Mussels with Sedgwick’s Original Old Brown

Spring was fleeting in Joburg and we've been hit by a cold front. So out come the booties, coats and winter recipes - like this one! Old Brown is synonymous with 'warming', so I think this easy recipe is just the perfect comfort food for tonight.

Undinian Mussels
Serves 4

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

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.

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