As we soak up the last days of summer, the chefs at Inchydoney Island Lodge and Spa have just shared a tasty yet wonderfully simple recipe that captures the essence of West Cork’s coastal charm.
Crafted by the chefs in the West Cork kitchen, this elegant dish brings together the very best of the Wild Atlantic Way.
The recipe features freshly harvested mussels, gently steamed with aromatic white wine, garlic, shallots and garden herbs.
A true reflection of Inchydoney’s culinary philosophy, the recipe allows top-quality Irish ingredients shine in their purest form, enabling home cooks to bring a flavour of West Cork into their kitchens.
Enjoy!
Inchydoney’s Mussels in a White Wine and Cream sauce
Ingredients
– 1kg Fresh mussels in shells
– 1 tablespoon butter
– 2 small onions – finely diced.
– 2 garlic cloves – finely chopped.
– 8 sprigs of thyme
– 1 bay leaf
– 100ml dry white wine
– 400ml single cream
– 4 tablespoons finely chopped parsley.
– Salt and freshly ground black pepper.
– Crusty bread to serve.
Method
1. Scrub the mussels under cold running water, remove the beards and any barnacles. Discard any damaged mussels or those that do not close when lightly tapped.
2. Heat the butter in a casserole over low to medium heat. Add the onion and garlic and cook until softened.
3. Add the thyme, bay leaf, and white wine. Increase the heat and bring to a simmer.
4. Add the mussels, cover with a lid, and steam for 6 to 10 minutes until the mussels have opened.
5. Remove and discard the thyme sprigs, bay leaf, and any unopened mussels.
6. Stir in the cream and chopped parsley. Heat through and season to taste.
7. Remove from the heat, spoon into four large warmed bowls, and serve with plenty of crusty bread.
Serve And Enjoy!
