Mussels with clementine and ginger butter, parsley crunch

Butternut mussel stew Paul Flynn- Photograph:  Harry Weir Photography

Butternut mussel stew Paul Flynn- Photograph: Harry Weir Photography

Sat, Nov 28, 2020, 05:55

   
  • Serves: 2
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 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
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Method

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.