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Irish Whiskey Mussels
Irish Whiskey Mussels
The sauce for these mussels is a revelation: full of wonderful flavours and balance, rich and yet light. Don’t be afraid of the amount of whiskey you put in either – it really works.
Ingredients
- 280 g undyed smoked haddock (2 portions)
- 2 kg Irish Whole Shell Mussels
- 1 large leek
- knob of butter
- 150 ml Irish whiskey
- 200 ml double cream
- small bunch of flat-leaf parsley
Instructions
- Finely slice the leek and celery.
- Put a wide, deep pot on a medium heat and add some olive oil and a knob of butter, along with the leek and celery.
- Cook for about 10 minutes or until the vegetables are soft then flake in the smoked haddock and pour in the whiskey.
- Set the pan alight and wait until the flames die down and the alcohol has evaporated
- Add the mussels and double cream. Stir well, put the lid on the pan and cook for 4-5 minutes or until the mussels have all popped open – throw away any that stay closed.
- Bubble the cooking liquor until it thickens
- Roughly chop the parsley and add to the pot
- Taste the sauce for seasoning and pour it all over the mussels. Scatter the celery leaves over and serve with bread or skinny chips.
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