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.


  • 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


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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