Legendary Dishes | Mussels with Butter, Garlic and White Wine


Another in-shore fruit of the sea caught by the Irish and sold to the French, who, like their Belgian and Flemish neighbours, eat it daily in countless variations.

Still, it is hard to beat a large bowl of steamed flavoured mussels sitting outside an Irish pub overlooking the wild Atlantic – in the warmer weather of course!

  • 2 kg mussels, cleaned
  • 350 ml white wine
  • 1 bulb garlic, cloves finely chopped
  • 45 g butter
  • 10 g black pepper, coarsely ground
  • 2 bay leaves

Sauté garlic in butter in a large deep pot over a low heat for 20 minutes, without letting it brown.

Pour in the wine followed by the bay leaves and black pepper. Bring to the boil, add mussels.

Cover the pot, cook over a high heat, shaking the pot occasionally to redistribute the mussels, until they are all open.

Discard any that are closed.

Strain the liquid, pass through a sieve, into a saucepan, reduce, season.

Serve the mussels with the sauce, and chunks of country bread on the side.

Indigenous Ingredients