Bring a flavour of West Cork into your kitchen with this moreish recipe by the chefs at Inchydoney Hotel, using freshly harvested mussels
When you’re in the mood for full flavour, mussels in a rich sauce always hits the spot. This recipe is straightforward and lets the simple ingredients shine.
Mussels in a white wine and cream sauce
Ingredients
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1kg fresh mussels in shells
1 tablespoon butter
2 small onions, finely diced.
2 garlic cloves, finely chopped
8 sprigs of thyme
1 bay leaf
100ml dry white wine
400ml single cream
4 tablespoons finely chopped parsley
Salt and freshly ground black pepper
Crusty bread to serve
Method
- Scrub the mussels under cold running water, remove the beards and any barnacles. Discard any damaged mussels or those that do not close when lightly tapped.
- Heat the butter in a casserole dish over low to medium heat. Add the onion and garlic and cook until softened.
- Add the thyme, bay leaf and white wine. Increase the heat and bring to a simmer.
- Add the mussels, cover with a lid, and steam for 6 to 10 minutes until the mussels have opened.
- Remove and discard the thyme sprigs, bay leaf and any unopened mussels.
- Stir in the cream and chopped parsley. Heat through and season to taste.
- Remove from the heat, spoon into four large warmed bowls, and serve with plenty of crusty bread.
This recipe is from the chefs at Inchydoney Island Lodge and Spa, Cork. For more tasty dinner ideas, click here.
