Connemara Mussels with Lemongrass and Ginger
We thought, in light of the recent success of the Connemara Mussel Festival in Tullycross, we would put up Tim's delicious recipe for Mussels
(serves 4)
© Tim O’Sullivan, ‘At Home in Renvyle’
Ingredients
- 3 tablespoons Olive Oil
- 2 Chopped Cloves of Garlic
- 2 Shallots (diced)
- 2 Stalk of Lemongrass
- 150ml (5fl oz) cream
- 1 small tin of Coconut Milk
- 1 glass White Wine
- 2 sprigs of Thyme
- 50g (2oz) chopped Leeks
- 50g (2oz) shredded Carrot
- 50g (2oz) chopped Ginger
- 45 Mussels, washed
- 50g (2oz) chopped Coriander
- Salt & Pepper
Method
- Heat the oil in a pot, add garlic, leeks, carrots, shallots, ginger and lemongrass. Allow to sweat for 4 -5 minutes. Add thyme and keep warm.
- Cook the mussels with wine for 4 -5 minutes until they open. Remove the mussels and place in a serving dish. Discard any that do not open.
- Add the vegetables to the cooking liquid and reduce by one third. Add the coconut milk and cream and simmer for 3 – 4 minutes. Season to taste and add the coriander.
- Pour over the mussels and serve
These are lovely eaten with Tim's Brown Soda Bread
- Tim's Fruit Scones
- Connemara mussels with lemongrass and ginger
- Passion fruit and vanilla crème brulée
- Rhubarb and Ginger Crumble
- Tim's connemara scallops
- Pan Seared Sea bass
- Tower of Crabmeat
- Broccoli and blue cheese soup
- Brown Bread Soda
- Crispy Breast of Duckling
- Herb crusted roulade of salmon
- Connemara lamb with a herb and mustard crust
- Connemara Seafood Chowder
- Chocolate Steamed Pudding
- Carrot and Orange Soup
