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
- 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.