Jess Murphy’s Mussels

Jess Murphy’s Mussels

It’s week two of our RNLI Fish Supper Fundraiser. Thanks to Jess Murphy for sharing this beautiful recipe for Mussels. This week, 25% of all online sales of Killary Mussels will be given to RNLI. Use this recipe and host a Fish Supper and make a donation of your own. The Gannet customer who donates the most to RNLI will receive a €100 voucher for fish.

Ingredients:

  • 1 kg of washed Mussels
  • 30 grams of Madras curry paste
  • 100 grams of butter
  • 1 large white onion
  • 200 grams of kale
  • 50 grams of coriander
  • 2 large tomatoes
  • 1 can of Ale or Cider
  • 1/2 tin of coconut milk
  • 1 loaf of proper crusty bread
  • Mayonnaise

Method:

  • First of all, find a very large pot and wash your mussels. I use one of my grandma’s old Sheffield silver dinner knives, for me, this is the best to de-beard your mussels. Killary Rope Mussels from Gannet are super easy to clean so don’t be overly intimidated.
  • Next, chop the onion and tomatoes to the same size and slice the garlic.
  • Add the butter to a medium heat pot, add the madras paste and cook that out a little, then add the beer and slightly reduce. Mix in the mussels and then add in the kale on top to let it steam, mixing throughout.
  • For the final touch, add in half a tin of coconut milk and stir again making sure all the Mussels are open, pooling all that lovely sauce into the shells. I love to serve this in the pot all sitting around the kitchen table with a big hunk of Sourdough & butter.

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