Fish is the Dish Fish is the Dish

Modern Classic: Mussels Two Ways

Prep time: 15 minutes Skill level: For the Foodie Recipe by: Ady Delaney

Mussels are a fresh and tasty seafood choice, with wide availability across the country. We’ve chosen two different but delicious flavours to give everyone a taste of a classic dish.

Ady Mussels 770X600

The method

Method (Asian)

  1. Melt the butter in a large pan with a lid.
  2. Add the garlic, lemongrass and chopped coriander stalks.
  3. Add coconut milk and Thai curry paste mix well and bring to the boil
  4. Add the cleaned mussels
  5. Put lid on and turn up heat to steam mussels for five minutes.
  6. Serve mussels into bowls.
  7. Discard any un-opened mussels
  8. Add chopped coriander to sauce.
  9. Pour over sauce and serve. 

Method (Creamy Cider)

  1. Remove any barnacles and pull away the beard from the mussels.
  2. Discard any damaged or open mussels.
  3. In a large saucepan heat the oil and add the onion, garlic and bacon. Cook on a medium heat for 5 minutes until the onions soften.
  4. Add the sprigs of thyme and cider and bring to the boil.
  5. Then add the mussels and cover with a lid. Cook for 4 minutes and remove the thyme.
  6. Add the crème fraiche and mustard and simmer for 1 minute.
  7. Serve into bowls and sprinkle with chopped parsley.
  8. Accompany with hot crusty bread.