Cook when in Season

One of our Favourites


Carl Daly's Kenmare Bay Mussels in Longueville House Cider


2 litres of whole mussels bearded and washed
3 Shallots finely chopped
2 Cloves of garlic
1 Bunch of corriander
1/4 teaspoon of Longueville House curry mix or good quaity mild curry paste
1 teaspoon of miso paste
1 Tin coconut milk
1 500ml bottle of Longueville House Cider
2 Tomotoes seeded and chopped
2 Dessert spoons of olive oil                                                                                                                                                                                              Juice of 1 lime 




Heat a large saucepan and add the olive oil. Then add the shallots and garlic and cook gently without colouring over a medium heat.
Add all the cider, bring to the boil and cook with the shallots for 5 minutes
Add in the mussels, stir and put a lid on the pot. Keep stirring frequently until all the mussels have opened (about 5 minutes).
When the mussels are cooked, add the tomotoes, chopped coriander, coconut, miso and lime juice.
Stir in well and bring back to the boil. And serve.