Steamed Mussels with Apple and Ginger Broth
It’s late Autumn. A grey sky breaks, the winds like a whetted knife and the salt wind catches my cheek. The West Pier may seem challenging with weather like this, but my mind immediately turns to comfort food. Soups, stews, broth and …. ?A Big Bowl of Steamed Mussels?
2kg – ? ?Mussels, washed and de-bearded
150ml ?Apple Juice, best you can find
? tsp – Ground Ginger
? tsp – Curry Powder
2 – ? – ? Shallots, finely diced
1tsp – ? Chives, finely chopped
1tsp – ? Black Peppercorns, freshly ground
Pinch of Salt
Squeeze of Lemon Juice
Place all the ingredients into a heavy bottomed pot.
Cover with a well fitting lid and steam on a high heat, shaking every so often until all the shells are open. Discard any mussels which have not opened. Divide evenly into bowls and sprinkle with chives.
Mark Anderson, Executive Head Chef at Aqua Restaurant, Howth.
Love this recipe? Aqua have a sumptuous Autumn three course menu for €99 (excluding Saturday), which includes two side dishes, a bottle of house wine and two Irish coffees to finish.
Book this online-only deal here.
(Offer ends this weekend! Voucher must be used by the 30 November)