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The Dish Recipe Card

The Dish: Mussels

The Chef: Gerard Reidy
Delphi Mountain Resort
Connemara, Co. Galway, Ireland

Ingredients:
2 lbs. fresh mussels
1 onion small
1 cup white wine (sauvignon blanc)
1 bay leaf
3 cloves garlic
2 tbs. butter
Parsley stalks
1 cup cream
1 bunch fresh basil leaf
1 bunch fresh curly parsley

Recipe Video - www.whdh.com/features/articles/dish/BO107987

Method:
Clean mussels by pulling out the beard and scraping off any barnacles attached to the mussel shell. Finely chop small onion and place into medium sized saucepan with the butter to simmer for a few minutes. Add the garlic which has been peeled and crushed and simmer for a further 2 minutes. Throw in the stalks from the parsley and the bay leaf. Add mussels followed by white wine and cover with a lid. Cook over medium heat for 8-10 minutes. The mussels are cooked when shells have opened up. Do not over cook as mussels will shrink in size and will become tough in texture. Strain the liquid stock from the mussels, place the liquid into a saucepan, bring to the boil and reduce liquid by half. Cover the mussels with a cloth to keep warm. Do not add salt at any time as there will be

Recipe Video - www.whdh.com/features/articles/dish/BO107987

sufficient sea salt flavor from the mussels which came from the sea. Add cream to the stock and continue to
simmer for another 10 minutes over low heat until sauce has a coating consistency. In the meantime, place the picked parsley and basil leaves into a food blender and blend together with a little hot water until it forms a creamy paste. Add paste to cream sauce and mix well together. Season with a little cracked black pepper. Place mussels into large bowl and pour sauce over mussels. Eat mussels with homemade brown bread or warm white baguette to mop up the sauce. Enjoy!

Recipe Video - www.whdh.com/features/articles/dish/BO107987

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Recipe Video - www.whdh.com/features/articles/dish/BO107987