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Dan's Mussels! Serves 2

  • Ingredients:

  • 1kg (2lb) Bantry Bay mussels
  • handful flat-leaf parsley
  • juice and zest of lemon
  • 25g (1oz) unsalted butter, softened
  • 2 garlic cloves, finely chopped
  • 1 glass dry white wine
  • salt and freshly milled black pepper


  1. Mix in a bowl the butter, parsley, lemon juice, garlic and seasoning.  Put aside.
  2. Heat a dry wok or dry heavy based pan.  When hot, add the mussels, cover.  When the shells open, add the wine.
  3. Remove the mussels and keep warm (discard any un-opened ones).  Reduce the cooking liquid by half. 
  4. Add the butter mixture.  After only 30 seconds put the mussels back in, toss well.
  5. Then serve in a bowl with some crusty French bread and the rest of the wine!