Something I like to cook is a big bowl of mussels with garlic butter served with some nice homemade yeast bread or shop bought crusty bread.
If you want to be more adventurous with them well this week I am giving you a nice recipe for mussel chowder which I hope you will enjoy. If you just want to cook mussels on their own well go to my recipe for the chowder see how I cook the mussels for it and just serve them as they are with some garlic butter. Make sure all the shells are open after cooking, any that are not just discard.
Carrots at the moment I find very dull and lacking in taste and very few Irish Carrots on the market, so they need to be dressed up to make them a bit interesting.
At least 10 people have asked me in the last few days if I stock rice paper, I don’t but Helen Ging at the fantastic Kitchen Dresser does huge amounts of it in lovely colours. You could spend all day up there in that amazing shop, she has everything including Jam Pot Covers, we are so lucky.www.kitchendresser.ie at Gings, Kew-Lew Business Park.
ROOT VEGETABLES WITH MARMALADE
3lb/1.4kg Mixed Vegetables, Carrot, Parsnip & Turnip, all cut to same size
4tbsp Olive Oil
Salt & Pepper
1 Garlic Clove, chopped
1tsp Ground Cumin
tsp Ground Coriander
Preheat the oven to 190. Take a large flat roasting tray and scatter the vegetables over it, season with salt & pepper and the chopped garlic and spices, drizzle over with the olive oil and place in the preheated oven.
Cook for about 30 minutes then take out and give a good stir around, mix the marmalade and water together in a bowl or in the marmalade jar (I find it a great way of using up bits of marmalade or apple jelly left in the bottom of jars) and drizzle over the vegetables, return to the oven for a further 15 to 20 minutes until cooked.
Serve in a warm dish with a sprinkle of parsley. This recipe makes 6 portions.
3tbsp Olive Oil
1lb/454g Diced Vegetables, Carrot, Leek & Celery, equal quantities of each
1lb/454g Potatoes, peeled and diced
4lb – 5lb/1.8kg – 2.3kg Mussels in the Shells, cleaned & scrubbed
8oz/227g Smoked Streaky Bacon, diced
1pt/568ml White Wine + pt/284ml Water, mixed together
Salt & Black Pepper
Chopped Parsley or Coriander
Heat the olive oil on a saucepan and fry off the smoked bacon until nice and crisp.
Remove from the pan with a slotted spoon then add in the butter (be careful not to let it burn), add in the diced vegetables and potatoes, cook for about 5 – 7 minutes until soft, try not to let them get brown.
Place the clean scrubbed mussels in a large saucepan and add in the wine, you can add in about pt/284ml of water also with the wine, put a lid on and cook the mussels until they are open, about 5 minutes.
Strain off the cooking liquid into a measuring jug, you need about 2pt/1ltr so you can add some water to bring it up to that measure, add into the saucepan with the vegetables and then add in the milk & cream along with the cooking liquid from the mussels, give a good stir and bring up to a boil, season with salt & pepper.
Remove about half of the mussels from the shells and add into the chowder along with the remaining mussels in the shell.
Serve straight away in warm soup plates, sprinkle with a little chopped parsley or coriander. Use some nice bread to soak up the juices. This recipe makes 8 portions.
15.5cm x 24cm sheet Rice Paper
4oz/112g Caster Sugar
5oz/140g Macadamias, toasted & halved
2oz/56g Hazelnuts, roasted
2oz/56g Blanched Almonds, toasted
2oz/56g Shelled Pistachios, toasted
3oz/84g Apricots, finely chopped
2tbsp Mixed Peel
2tbsp Dried Figs, finely chopped
2oz Dark Chocolate, finely chopped
3oz/85g Plain Flour
Grease a cake tin measuring 15.5cm x 24cm, cover base with greaseproof paper extending it over both ends, grease the paper and cover with sheet of rice paper.
Add the honey and sugar into a heavy based saucepan over a low heat and heat without boiling until sugar is dissolved.
Bring to boil and stir in remaining ingredients and mix well. Press mixture into the prepared tin and top with remaining sheet of rice paper.
Bake in a hot oven for 25 minutes.
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