Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Splendid isolation in Connemara on the west coast of Ireland

Mussels gratin
This dish was served at O’Dowd’s pub in Roundstone, Connemara, and the mussels can’t have been pulled from their ropes more than a few hours before. Serve with Irish soda bread.

Ingredients
Serves 4
2kg mussels, cleaned
50g butter, chilled
50g fresh white breadcrumbs
2 cloves garlic, peeled and crushed,
Handful parsley, chopped
1 lemon, cut into wedges, to serve.

Method

Make sure all the mussels are tight shut when handled and discard the open ones as they will not be fresh.
Remove any “beards” from them by just pulling with your fingers.
Heat a large, wide pan, tip in the mussels with a splash of water, cover and cook for about one minute or until they are open. Throw away any that don’t open. Remove the top shell from each mussel and discard. Mix the butter, breadcrumbs, garlic and parsley.
Put a layer of half mussel shells on a baking tray. Sprinkle breadcrumbs over each one, then flash under a very hot grill until just golden. Squeeze over some lemon juice and serve warm.

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