WORLD CLASS Mayo mussels are plump, sweet and full of flavour.
Nothing inspires me more than the Mayo countryside – the rich tapestry of the surrounding area produces the finest of ingredients. Mussels are produced a stone’s throw from here, and they are world-class produce – you genuinely will not get better mussels anywhere else in the world.
Plump, sweet, full of flavour, I have used mussels here with cream, white wine and herbs to make a simple yet impressive dish that would be perfect to put on any menu – a big pot of them with crusty bread for a casual lunch, or served with melba toast in fine china as a dinner party starter. Once the prep is done, the actual cooking time is minimal, and there’s only one saucepan for the washing up!
Mussels with cream, white wine and herbs
> 350g mussels – depending on size, on average about 24 good mussels, cleaned thoroughly with any barnacles and beards removed
> 1 shallot, finely diced
> 1 clove of garlic, finely sliced
> 100ml cream
> 50ml dry white wine
> 1/4 bulb fennel, very thinly sliced with root removed
> 10 leaves baby spinach
> 1 tomato, diced with skin removed
> Some fronds of coriander, chopped
> Juice of a quarter of a lime
Heat a thick-based saucepan until smoking hot. Add mussels, wine, garlic shallot and fennel.
Cover with lid until mussels open, approximately 2-3 minutes depending on the mussels.
When opened pour out half of the cooking liquid, then add the cream, spinach, tomato, lime juice and herbs to the pot and warm through.
> Seamus Commons is head chef at award-winning restaurant La Fougère at Knockranny House Hotel, Westport.