Steamed Mussels with Basil Cream

Serves 6.

This recipe is inspired by a dish I adore eating at the fabulous Fishy Fishy Cafe in Kinsale, Co Cork.

2-5kg (4½ -11 lb) mussels (about 100mussels) 150ml (5¼ fl oz) cream 50ml (1¾ fl oz/3 very generous tbsp) basil pesto

Scrub the mussels very well and discard any that are not open and do not close when tapped.

Place the cream and the pesto in a large saucepan on the heat and bring to the boil. Add the mussels, cover with a lid and place on a medium heat.

Cook the mussels in the pesto cream for about 5-8 minutes, or until all the mussels are completely open.

Pour, with all the lovely creamy juice, into a big bowl, or six individual bowls, and serve.

Place another bowl on the table for empty shells, and some finger bowls and plenty of napkins Serve with some crusty white bread on the side.

Note: Pull out any mussels that do not open during cooking.

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