Jess Murphy’s Mussels

Jess Murphy’s Mussels

POSTED ON Date: Tuesday November 10, 2020 BY EAT MORE FISH

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.


  • 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


  • 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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