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.

explore our

Similar Recipes

Desserts

Cranberry & Chocolate Hot Cross Buns

A decadent twist on the classic hot cross bun recipe made with juicy cranberries...

Serves Makes 12 buns
Main courses

Irish stew hot-pot

Cold Winter evenings, a peat fire and pot of stew. This recipe is a right of pas...

Serves 4-6
Starters

Garlic Stuffed Mushrooms with cheese

45 minutes is a long time to cook garlic but when you taste the resulting purée...

Serves 4
Starters

Field mushroom soup with crunchy garlic croutons

Autumn beckons with this earthy wholesome soup. Forage for wild field mushrooms...

Serves 4-6
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
Baking

Raspberry Scones

Sometimes the simple things hit the spot. Like homemade scones still warm from t...

Serves 4
see more