Don’t fear cooking shellfish especially My Quick and Easy Donegal Bay, Irish Mussel Supper. Mussels are easier to cook than eggs!! Create a steaming liquor, add the mussels and in 3 minutes, you have a wonderfully simple, delicious supper.

The meaty morsels offered up from the shore are filling and so satisfying, they are a regular in my home. Pair with crusty or garlic bread to dip into the buttery, salty liquor that is created from this dish. Its a taste of the seas the world over. Make yours tonight.

DONEGAL BAY MUSSEL INGREDIENTS

• MUSSELS: If you know what you are doing, pick and clean your own mussels or buy from your local fishmonger. Not everybody has the luxury of buying local but i am a big avocate of supporting you local businesses and community. So if you can, buy local. Before steaming, check your mussels and discard open mussels that don’t close with a tap, and discard closed mussels that havent opened after being cooked.

• BUTTER: Salted or unsalted real butter is good here.

• ONION: White onion or shallot finely diced.

• GARLIC: 2 cloves finely diced, crushed or minced.

• BAY LEAVES: fresh or dried. Remove from dish before being served.

• CREAM: Double cream is added off the heat. Boiling may cause the cream to split.

• WHITE WINE: Great wine for cooking is great wine for drinking. Dont cook with wine you wouldn’t drink.

• LEMON JUICE AND ZEST: Always fresh squeezed lemon juice

• PARSLEY: Fresh chopped parsley. Fresh ingredients are what elevate a meal to next level quality!

RECIPE

My Quick and Easy Donegal Bay, Irish Mussel Supper

A super quick, super simple way to cook and enjoy a fantastic local mussels

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Lunch, Side Dish, Supper

Cuisine Irish

Servings 1

Ingredients

  

• 1 kg mussels
• 40 g butter
• 1 onion finely chopped
• 2 garlic cloves minced
• 2 bay leaves
• 100 ml cream
• 250 ml white wine
• 30 ml lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped parsley

Instructions

 

• In a deep pot, saute in butter, diced onion and garlic.
• Add bay leaves, white wine and mussels.
• After the mussels have opened, remove from the heat and add the lemon juice, zest, chopped parsley and cream.
• With a slotted spoon remove the mussels into a bowl and pour over the sauce
• Enjoy!

Notes

Serve with crusty garlic bread to dip and soak up the delicious liquor.

Keyword Mussels, Shellfish