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Irish Mussels Recipes

Main Course Recipes | 21st December 2018

We have four Irish Mussel recipes, with something to suit any occasion! From pub grub to street food, your customers will love these delicious dishes!

Chilli And Tomato Pickled Mussels Recipe

What You’ll Need: (Serves 4)

Steamed Mussels

  • 2kg of Fresh Mussels
  • 1 Finely Chopped Onion
  • 300ml of White Wine

Pickling

  • 3 Cloves of Garlic, Finely Crushed
  • 1 Large Carrot
  • 1 Red Chilli, Very Finely Chopped
  • 20g of Parsley
  • 50ml of Sherry Vinegar
  • 25g of Sugar
  • 50ml of Extra Virgin Olive Oil
  • Salt and Pepper to Taste

Creating the Dish:

Trim, scrape and wash the mussels.

In a large pot, sweat the onion and garlic with the olive oil on a low heat until soft.

Add the mussels and the wine, cover with lid, and cook on a high heat to steam the mussles open for 3-4 minutes, shaking the pot a few times.

Drain the mussels, remove from the shell and keep refrigerated.

Very finely chop the carrots, garlic, and fry in a large pan with a little olive oil.

When it starts to caramelise, add in the sherry vinegar, sugar and rest of the olive oil.

Bring to the boil.

Remove from heat, add in the chopped parsley and finely chopped chilli and pour over the mussels.

Refrigerate and leave to marinate for 2/3 hours before serving.

Thyme and Tomato Steamed Mussels Recipe

What You’ll Need: (Serves 4)

  • 2kg of Fresh Mussels
  • 2 Finely Chopped Shallots
  • 2 Cloves of Garlic, Finely Crushed
  • 1 Red Chilli, Finely Chopped
  • 2 Sprigs of Fresh Thyme
  • 300ml of White Wine
  • 500ml of Chopped Tomatoes, Drained
  • 5g of Fresh Chopped Parsley
  • 30ml of Olive Oil

Creating the Dish:

Trim, scrape and wash the mussels.

Sweat the shallots, chilli and garlic with the olive oil on a low heat until soft.

Add in the drained chopped tomatoes and fresh thyme and cook on a low heat until the liquid is gone.

Set to one side.

In a large pot, bring the wine to the boil and add in the mussels. Cover with a lid, and cook on high heat to steam the mussels open for 3-4 minutes.

Stir in the tomato and add some freshly chopped parsley.

Moules Frites Recipe

What You’ll Need (Serves 4)

  • 2kg of Fresh Mussels
  • 2 Finely Chopped Shallots
  • 2 Cloves of Garlic, Finely Crushed
  • 300ml of White Wine
  • 50g of Butter, Cut into Small Cubes
  • 5g of Chopped Parsley
  • 30ml of Olive Oil
  • 500g of Skin-On French Fries

Creating The Dish:

Trim, scrape and wash the mussels.

In a large pot, sweat the onion and garlic with the olive oil on a low heat until soft.

Add the mussels and the wine, cover with a lid and cook on a high heat to steam the mussels open for 3-4 minutes, shaking the pot a few times.

Sieve the juice into a small pot, and keep the mussels hot in a large pot covered with a lid.

Add the butter into the sauce and whisk until it thickens.

Pour over the mussels and serve with French fries.

Steamed Irish Mussel, Flat Parsley Emulsion, and Furikake Crispy Onions Recipe

What You’ll Need (Serve 4)

Steamed Mussels

  • 2kg of Fresh Mussels
  • 2 Finely Chopped Shallots
  • 2 Cloves of Garlic, Finely Crushed
  • 300ml of White Wine
  • 30ml of Olive Oil
  • 4 Sourdough Bread Croutons

Parsley Emulsion

  • 200ml of Mussels Cooking Juice
  • 20g of Flat Parsley
  • 20g of Butter

Furikake Fried Onion

  • 1 Onion
  • 30g of Flour
  • 30g of Corn Flour
  • 5g of Mungo Murphy Furikake Seasoning

Creating The Dish:

Mussels

Trim, scrape and wash the mussels.

In a large pot, sweat the onion and garlic with the olive oil on a low heat until soft.

Add the mussels and the wine, cover with a lid, and cook on a high heat to steam the mussels open for 3-4 minutes.

Strain the juice from the mussels keeping 200ml for the parsley emulsion.

Reduce the rest of the juice and pour over the mussels.

Toast the croutons.

Furikake Onions

Very finely slice the onions.

In a bowl, mix the cornflour, flour and furikake seasoning.

Dust the sliced onions in the flour mix and fry at 180° until golden and crispy.

Parsley Emulsion

Blanch the parsley in boiling salt water for 30 seconds.

Refresh in iced water to keep the colour.

Bring 200ml of mussel juice to 65°C, and using a hand blender, blitz the parsley and the butter until foamy.

In a bowl plate, place the croutons in the centre.

Place the mussels on top, in a circular flower shape.

Spoon the parsley emulsion into the centre.

Sprinkle some crispy onions and grate some fresh lemon zest on top.

Enjoy!