Garlic Mussels
Wednesday, 30th November 2011
This is the most popular way of eating Mussels in Ireland and with good reason. The combination of the shellfish flavours with the garlic and the buttery crumbs is a marriage made in heaven.
Ingredients (6/8 as a starter,4 as a main course)
- 2 kg (4 lbs.) Mussels
- 175g (6 oz.) Butter
- 3 cloves Garlic
- Small bunch Parsley
- 3 tbs. Breadcrumbs.
Method
Wash off the mussels and remove their beards, (if they are farmed mussels they will have little or none). Put these into a large saucepan with a cup of water. Put the lid on and cook just until they open.
Take them out of the pot and discard the liquid (or freeze it for some mussel stock). Remove the top shell, and put the others out on a baking sheet in their shells.
Soften the butter, chop the parsley and the garlic finely and mix together, or throw the whole lot into a food processor and process.
Put the breadcrumbs into a pan and toss in a little oil on the heat until they become brown and crisp.
Cover the mussels in the half shell with the butter, sprinkle over the crisp crumbs and either put under a hot grill or in a hot oven until the butter melts and bubbles.
These are best eaten with lots of crisp bread to soak up the garlicy, mussely butter and I must confess to loving the Belgian notion of eating them with hot chips.
Letters to the Editor
- Who do you trust?read more »
The news that the Yes side in favour of the Fiscal Referendum have seized the momentum with the majority of Irish voters is just an indication of how the debate over this issue is beginning to shape up. That Declan Ganly has weighed in on the side of the No vote also shows that there is still a lot to play for until the Irish electorate give the final decision later on this month. The Government parties as well as the main opposition party, Fianna Fail, are in favour of the Yes vote but so far little has reall …
