At CaminoWays, we love Irish Mussels. If you’re a mussel fan too, we recommend you prepare this tasty recipe: mussels in white wine sauce.
Fresh mussels are plentiful around the coasts of almost every beach along the Wild Atlantic Way. This is a fun activity for anyone on a trip near the coast of Ireland. It is easy to go on a scavenger hunt for cockles and mussels in rock pools but you may need an active Irish forager or local expert to help you locate and pick the best of the shell fish. You can tell the difference between wild and farmed mussels as the wild mussels found in shallow waters are much larger with tougher shells to withstand bashing from the Atlantic waves. Top Tips: Mussels must be tightly closed before being boiled and for the freshest mussels avoid picking them in months ending with the letter ‘r’.
- 2 lb large wild mussels (Forage along the coast or buy from a local fishmonger)
- 1 large onion. finely chopped
- 50g of butter
- 2 clove of garlic, grated
- 2 small leeks, finely sliced
- 1 tin of plum tomatoes
- 1/2 pint of dry white wine
- 2 heaped tablespoons of plain flour
- 1 handful of parsley
- Salt and Pepper
The first thing to do when planning a meal of mussels is to ensure that they are cleaned well. Pour all of the mussels into a strainer and wash with cold water. You may need to scrub the excess debris and seaweed stuck on the shells. Collecting, cleaning and cooking mussels can be great fun whether you are alone or with a large group.
Leave the clean mussels to the side and heat up two large teaspoons of butter in a large saucepan. Peel and finely chop the onion and garlic, adding it to the pan to gently fry until the onion is soft but not burnt. Now it is time to add the mussels, white wine and 1/2 pint of cold water. Cover and bring the water mixed with wine to the boil. Cook for a further 3 – 5 minutes until the mussels are open. Stir the mixture now and again while it is cooking. Once the mussels are cooked, take the saucepan off the heat and drain the mixture into a small pot, leaving the warm mussels to rest in the saucepan.
Mix another teaspoon of butter into the pot of cooked white wine, water, onion and garlic. Add half the tin of plum tomatoes. Stir in the flour. Bring the sauce to the boil. Add finely chopped parsley, salt and pepper. If you want to make it extra rich you can add for tablespoon of double cream a the last minute. Divide the mussels onto plates and pour the mixture over the mussels.
Serve with fresh Irish soda bread. Use the bread to mop up the remains of the mixture once you have eaten your fresh mussels. Simply delicious!
For more information about walking or cycling the Wild Atlantic Way, walking tours in Ireland or to book your holiday, contact our travel specialists.