Mussels Steamed in
White Wine & Shallots
Cooking Time: 6 mins
Preparation Time: 10 mins
Servings: 4
A simple, incredibly easy dish to make, using Kerrymaid Whipping Cream to add a luxurious finish. Shellfish is extremely popular in Ireland, so this is ideal as part of a St. Patrick’s Day menu.
Ingredients:
1.75kg/4lb Mussels
1 Garlic clove, finely chopped
2 Shallots, finely chopped
15g/½oz Kerrymaid Original
1 Bay leaf
100ml/3½fl oz Dry white wine
120ml/4fl oz Kerrymaid Whipping Cream
handful of parsley leaves, coarsely chopped
crusty wheaten bread, to serve
Method:
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the Kerrymaid Original with the bay leaf, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bay leaf, add the Kerrymaid Whipping Cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread.