Katie QuinnComment

***Mussels cooked in ale with garlic + eschalot

Katie QuinnComment
***Mussels cooked in ale with garlic + eschalot


1 tbsp olive oil
20g unsalted butter, plus extra to serve
3 eschalots
5 garlic cloves, crushed
2 x 500ml bottles light ale
Handful of flat-leaf parsley, finely chopped, plus extra to serve
1kg pot-ready mussels
Seeded Irish brown bread, to serve (see recipe here)


Warm olive oil in a large saucepan over low heat. Add butter, eschalots, garlic and a pinch of sea salt flakes, then cook, stirring often, for 5 minutes until onion is soft. Increase heat to medium, add beer and parsley and simmer for 5-6 minutes to infuse flavours and cook off some of the beer. Add the mussels and continue to cook for 7 minutes, or until mussels have opened, discarding the ones that stay closed.

Place mussels in a large serving bowl, season generously with freshly ground black pepper, scatter with a small handful finely chopped parsley and serve hot with buttered seeded Irish brown bread (recipe here).