Joe’s Sligo Mussels

Joe’s Sligo Mussels


  • 500g mussels, washed, beards removed
  • 100ml Irish rapeseed oil
  • 100g Connacht Gold butter
  • ½ medium white onion, chopped
  • 3 cloves of garlic, chopped
  • 100ml white wine
  • 200ml Connacht Gold cream
  • 100g chopped coriander


  1. Heat a large heavy based pot, add the oil and melt the butter.
  2. Add the onion and garlic and cook until softened
  3. Add in the mussels and the wine. Cover with a lid and allow to steam for 3 – 4 minutes
  4. Add in the cream and coriander
  5. Boil for 2 – 3 minutes ensuring all mussels are fully open
  6. Serve in a bowl with crusty bread.


Top tip: Ensure all your Mussels are fully closed before cooking. Discard any open mussels

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