Organic Irish Mussels with White Wine CreamOrganic Irish Mussels with White Wine Cream
Organic Irish Mussels with White Wine Cream
Organic Irish Mussels with White Wine Cream
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Recipe - Beacon Court
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Organic Irish Mussels with White Wine Cream
Prep Time10 Minutes
0
Cook Time15 Minutes
Ingredients
950g mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g butter
100ml dry white wine
125ml double cream
Handful of parsley leaves, roughly chopped
Organic sourdough baguette, to serve
bay leaf - bouquet garni (alternative)
thyme - bouquet garni (alternative)
parsley - bouquet garni (alternative)
bouquet garni
Directions

INGREDIENTS

  • 950g mussels
  • 1 garlic clove, finely chopped
  • 2 shallots, finely chopped
  • 15g butter
  • 100ml dry white wine
  • 125ml double cream
  • Handful of parsley leaves, roughly chopped
  • Organic sourdough baguette, to serve
  • Bouquet garni - bay leaf
  • Bouquet garni - thyme
  • Bouquet garni - parsley

 

METHOD

  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when tapped gently on the countertop. Pull out the fibrous beards from between the shells and tap off any large barnacles using the back of a large knife. Give them another rinse under cold running water before cooking.
  2. Heat a large saucepan over medium heat. Add the butter to the pan and once it starts to foam add the shallots, garlic and bouquet garni. Cook until softened, about 4 minutes.
  3. Turn up the heat and add the wine and reduce by half. Add the cream and allow to bubble for 2 minutes.
  4. Add the mussels, then cover with a lid and allow to steam for 3-4 minutes, giving the pan a shake every now and then.
  5. Remove the bouquet garni and serve with freshly chopped parsley and plenty of crusty sourdough bread.
10 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
950g mussels
Dunnes Stores Fishmonger Organic Mussels 950g
Dunnes Stores Fishmonger Organic Mussels 950g
€3.79€3.99/kg
1 garlic clove, finely chopped
Dunnes Stores Fresh Spanish Garlic
Dunnes Stores Fresh Spanish Garlic
€0.49
2 shallots, finely chopped
Dunnes Stores Flavoursome Shallots 300g
Dunnes Stores Flavoursome Shallots 300g
€1.29€4.30/kg
15g butter
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
100ml dry white wine
Barefoot Pinot Grigio White Wine 750ml
Age restricted item
Barefoot Pinot Grigio White Wine 750ml
ONLY €8.40
€8.40€8.40/75cl
125ml double cream
Dunnes Stores Double Cream 250ml
Dunnes Stores Double Cream 250ml
€1.39€5.56/l
Handful of parsley leaves, roughly chopped
Dunnes Stores Irish Herb Flatleaf Parsley 30g
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Organic sourdough baguette, to serve
Dunnes Stores Organic Sourdough Baguette 350g
Dunnes Stores Organic Sourdough Baguette 350g
€2.20
bay leaf - bouquet garni (alternative)
Schwartz Bay Leaves 3g
Schwartz Bay Leaves 3g
Buy 3 get Cheapest Free
€2.49€0.83/g
thyme - bouquet garni (alternative)
Dunnes Stores Irish Herb Thyme 20g
Dunnes Stores Irish Herb Thyme 20g
€1.00€0.05/g
parsley - bouquet garni (alternative)
Dunnes Stores Irish Herb Flatleaf Parsley 30g
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
bouquet garni
Dunnes Stores Bouquet Garni 6 Sachets 5g
Dunnes Stores Bouquet Garni 6 Sachets 5g
€1.00€0.20/g

Recipe

INGREDIENTS

  • 950g mussels
  • 1 garlic clove, finely chopped
  • 2 shallots, finely chopped
  • 15g butter
  • 100ml dry white wine
  • 125ml double cream
  • Handful of parsley leaves, roughly chopped
  • Organic sourdough baguette, to serve
  • Bouquet garni - bay leaf
  • Bouquet garni - thyme
  • Bouquet garni - parsley

 

METHOD

  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when tapped gently on the countertop. Pull out the fibrous beards from between the shells and tap off any large barnacles using the back of a large knife. Give them another rinse under cold running water before cooking.
  2. Heat a large saucepan over medium heat. Add the butter to the pan and once it starts to foam add the shallots, garlic and bouquet garni. Cook until softened, about 4 minutes.
  3. Turn up the heat and add the wine and reduce by half. Add the cream and allow to bubble for 2 minutes.
  4. Add the mussels, then cover with a lid and allow to steam for 3-4 minutes, giving the pan a shake every now and then.
  5. Remove the bouquet garni and serve with freshly chopped parsley and plenty of crusty sourdough bread.