Quick and easy creamy masala mussels with sherry

A big pot of steamy mussels in a creamy masala sauce is the perfect dish to share. Make sure you have a nice loaf of crusty white bread to break off and dip into the delicious curry sauce.

Sedgwick’s The Original Old Brown is celebrating its 100-year birthday and they asked me to jump on board. They got an overwhelming number of stories and recipes from people who loved their sherry-style wine; they decided to make a commemorative book.

I adore cooking with sherry and Old Brown, and as any self-respecting South African will know, is part of our heritage. Most people I know have one or other story to tell and I have family members that won’t go on a fishing trip without it. I can recall a few fireside parties in my misspent youth with a bottle in hand and finding the sweet nectar quite delectable.

I’m now all grown up and love to cook with it, so choosing what to make was difficult. The robust flavour sits comfortably with chocolate and caramel so I was hugely tempted to make the chocolate mousse or the birthday cupcakes that feature

The Original Old Brown in the cake, the filling and the caramel drizzle. In the end, I settled for the creamy masala mussels, which sounded perfect and delicious. I’m also a big fan of a pot of saucy mussels. It also occurred to me that this is a perfect dish for summer or winter. It’s not a heavy dish, but the spicy, creamy broth is unbelievably comforting too.

Top tip – when buying a kilogram of mussels, always buy a few extra to compensate for the few that might not open. The heat level is mild, so if you want more spice, add chilli or a hotter curry. Personally, it was spot on for me. This is the perfect dish to throw together last minute, and despite its simplicity will always impress.

How to Clean Fresh Mussels

Cleaning fresh mussels properly is essential to ensure they are safe to eat and free from grit. Follow these simple steps:

1. Rinse Thoroughly

• Place the mussels in a colander and rinse them under cold running water.
• Discard any mussels that are cracked or remain open after a gentle tap.

2. Scrub the Shells

• Use a stiff brush or the rough side of a sponge to scrub off any dirt, barnacles, or debris.
• Do this under running water for best results.

3. Remove the Beard

• The “beard” is a fibrous tuft sticking out from the shell.
• Hold the mussel in one hand and pull the beard firmly towards the hinge of the shell.
• If it’s tough to remove, use a small knife or kitchen towel for grip.

4. Soak in Cold Water (Optional)

• If you have time, soak the mussels in a bowl of cold, salted water for 20 minutes.
• This helps purge any sand or grit trapped inside.

5. Final Rinse

• Give the mussels another quick rinse before cooking.
• Cook them as soon as possible for the freshest taste.

Recipe – feeds 2 as a main or 4 as a starter

Quick and easy creamy masala mussels with sherry recipe

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Ingredients

• 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

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.

Servings: 2

A few mussel recipes you may like:

Easy mussels with white wine, garlic, and cream

Mussels steamed in orange and fennel

Mussels, leeks and bacon on sourdough toast

Easy Thai red mussels

This post is proudly sponsored by Sedgwick’s The Original Old Brown 

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