Mussels with clementine and ginger butter, parsley crunch
Butternut mussel stew Paul Flynn- Photograph: Harry Weir Photography
- Serves: 2
- Cooking Time: 30 mins
- Course: Main Course
- Cuisine: Irish
- 6tbsp breadcrumbs
- 2 cloves of garlic, peeled and crushed
- A drizzle of olive oil
- Salt and pepper
- 2tbsp finely chopped parsley
- 1tbsp butter
- 2 shallots, peeled, halved and finely sliced
- 1 x 2cm piece of ginger, peeled, sliced and shredded
- Juice of four clementines
- 1kg mussels, washed and de-bearded
1 Set the oven to 185 degrees.
2 Put the breadcrumbs and garlic on to a small roasting tray and mix with the olive oil, salt and pepper. You need just enough oil to moisten the breadcrumbs.
3 Cook in the oven for 10-12 minutes turning once or twice, until golden and crunchy.
4 Allow to cool, then mix with the parsley.
5 Put the butter, shallots and ginger into a large pot and cook gently for two minutes.
6 Add the clementine juice and the mussels, cover tightly and cook over a high heat, stirring once for three to four minutes until all the mussels open. This will depend on the size of your mussels.
7 Divide into warm bowls then scatter the parsley breadcrumbs on top.