Extra Mussels

A Simple but Stunning Seafood Dish

There are few things as satisfying as a pot of freshly steamed mussels, especially when they are as sweet and plump as those from Killary Fjord. This recipe keeps things wonderfully simple and lets the natural flavour of the mussels shine, lifted by the richness of Mescan Extra and the gentle sweetness of shallots and garlic. It is the kind of dish you can throw together in minutes, yet it feels like something you would order in a seaside bistro. Serve it with crusty bread to soak up the broth and you have a meal that tastes like a holiday by the water.

Ingredients

1 kg Killary Fjord mussels
1 bottle of Mescan Extra
3 shallots, roughly chopped
3 large garlic cloves, roughly chopped
A handful of chopped parsley
Olive oil
Lemon juice, to finish

Method

1. Build your flavour base.
Heat a splash of olive oil in a large pot and add the chopped shallots and garlic. Cook gently until they turn soft and fragrant. They should become sweet and slightly translucent, forming the base of the broth.

2. Add the mussels and beer.
Turn the heat up, then add all the mussels along with the bottle of Mescan Extra. The beer brings depth and a subtle maltiness that pairs beautifully with shellfish.

3. Steam to perfection.
Cover the pot and let everything steam for about ten minutes. The mussels are ready when all the shells have opened. Discard any that remain closed.

4. Finish and serve.
Scatter over the chopped parsley, squeeze in a little lemon juice, and give the pot a gentle shake. Serve straight away with plenty of bread for dipping.

No extra salt is needed, as the mussels carry their own natural seasoning from the sea.