Ingredients

  • 2.5 kg mussels
  • 350 ml dry white wine
  • 250 g peeled and finely chopped onions
  • 250 g celery
  • 200 g streaky bacon
  • 300 g finely chopped carrots
  • 2 tins of peeled tomatoes ( 400 g each)
  • 3 tbsp Kerrygold Pure Irish Salted Butter
  • 2 tbsp Pernod
  • 4 sprigs of lemon thyme
  • 3 cloves of garlic
  • 2 bay leafs
  • 1 tsp cumin powder
  • Salt
  • Black pepper

Directions

 
  1. Wash the mussels. Discard any damaged and open mussels.
  2. Bring the white wine to the boil in a large shallow saucepan.
  3. Add the mussels, cover and steam until all the shells have opened.
  4. Drain, saving the mussel fond. Discard any closed mussel shells.
  5. Leave the remaining mussels to cool.
  6. Remove the mussels from their shells, cover, and place in the fridge.
  7. Peel the onions and chop them finely.
  8. Peel the garlic cloves and cut into thin slices.
  9. Trim the celery and cut into 1 cm cubes. Keep the lightly-coloured inner leafs to one side for use as garnish.
  10. Cut the bacon into fine strips
  11. Melt the Kerrygold Butter in a saucepan and sweat the onions, garlic, celery, carrots, and bacon for approx. three minutes, stirring the mixture frequently.
  12. Drain the tomatoes through a sieve, catching the juice.
  13. Lightly crush the tomatoes and add them to the saucepan, together with the tomato juice and the mussel fond.
  14. Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil.
  15. Reduce the heat and leave the vegetables to cook for about 15 to 20 minutes. At the end of the cooking time add the mussels to the saucepan, briefly bring to the boil, and season with salt and pepper.
  16. Garnish with the celery leafs and serve.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Desserts

Raspberry Bundt Cake

Method: Sift the flour and baking powder. Melt the...

Sides & Nibbles

Roasted Buttery Parmesan Parsnips

Try to find nice small firm parsnips that will have a wonderful almost nutty fla...

Serves 10-12
Desserts

Rhubarb & Strawberry Sponge Pudding

Dessert doesn’t need justification but if anyone asks, this recipe has two of...

Serves 4 - 6
Main courses

Lamb chops with red wine, rosemary and garlic butter

Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary...

Serves 4
Main courses

Baked mackerel with pancetta

Mackerel and pancetta. An unlikely pair but an inspired idea. Pancetta is Italia...

Serves 4

CHOCOLATE PECAN BROWNIE TRIFLE WITH ORANGE BLOSSOM CREAM

Clodagh McKenna Farmhouse Recipe  METHOD: Start by m...

Main courses

Kerrygold Honey Glazed Ham

It's not a holiday feast without the Christmas ham and this recipe for a sticky...