The Druid’s Chef
Bailey’s Mussels


Mussels are widely found all over the coast of Ireland and are served on many Irish menus but mostly in a French-style Moules Mariniéres, the Sailors’ mussels, with French wine garlic and herbs cream and a beurre manie to thicken.

The Baileys mussels dish brings the mussels into a unique Irish taste and using all Irish produce. It is a great connection as the mussels are sweet and lend to the flavour of the Baileys. It is the counterpart to the Moules Mariners and will fly the Irish culinary flag.

Ingredients


  • Irish mussels
  • Tablespoon Irish honey
  • 1 Whole lemon
  • Chopped white onion
  • Chopped leeks
  • Baileys cream
  • 8 Scallions
  • Celtic seasoning, to taste
  • 60ml white wine
  • 1/2 bunch parsley
  • 100ml cream
  • 100ml fish stock
  • Corn flour
  • Butter

Method


Prep Time  15 minutes

Cooking Time  15 minutes

Serves 4


Wash and clean the mussels. Heat the pan, add a tablespoon or 2 of butter, and sweat the onions and leeks. Add in the mussels, white wine, and fish stock, and stir to combine. Next add the honey, Baileys and cream. Bring the mixture to a boil and simmer until all mussels have opened. Add cornflour to thicken. Season with Celtic salt and finish with a squeeze of lemon and a few leaves of parsley. Serve with rustic country bread.

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