Non-VegetarianNorthern Irish cuisine Main Course

Carrickfergus Mussels in Buttermilk Broth

Name: Carrickfergus Mussels in Buttermilk Broth
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 1.5 kg fresh live mussels; 30 g salted butter; 1 large leek; 2 cloves Garlic cloves; 150 ml dry irish cider; 150 ml traditional buttermilk; 3 stalks Scallions; 2 tbsp fresh flat-leaf parsley; 0.5 tsp freshly ground black pepper

Fresh Antrim coast mussels steamed with leeks and cider, finished in a gentle, tangy buttermilk broth with scallions and flat-leaf parsley.

🇬🇧United Kingdom· County Antrim and the Causeway Coast

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 9 gathered

Servings

1½ kg fresh live mussels — scrubbed and debearded
30 g salted butter — diced
1 large leek — white and pale green parts, washed and thinly sliced
2 cloves Garlic cloves — peeled and finely sliced
150 ml dry irish cider — or dry white wine
150 ml traditional buttermilk — at room temperature
3 stalks Scallions — spring onions, finely sliced
2 tbsp fresh flat-leaf parsley — finely chopped
½ tsp freshly ground black pepper — to taste

Equipment

•large lidded stockpot
•colander
•stiff kitchen brush
•ladle
•wide serving bowls

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 12 g
carbs: 9 g
fibre: 1 g
protein: 28 g
calories: 290 kcal

Instructions

1
Scrub mussels under cold running water, pulling away any stringy beards attached to the shell hinge.
2
Discard any cracked mussels or open ones that do not shut when sharply tapped on the worktop.
3
Melt butter in a large lidded pot over medium heat on the hob.
4
Add sliced leek and garlic, cooking gently for 4 minutes until soft and translucent.
5
Pour in dry cider and bring to a rapid boil for 1 minute to cook off alcohol.
6
Tip the cleaned mussels into the pot and cover immediately with the lid.
7
Steam over high heat for 3 to 4 minutes, shaking the pot occasionally until shells open.
8
Remove lid and discard any mussels that remain tightly closed after steaming.
9
Reduce hob heat to low and gently pour buttermilk into the hot cooking liquor.
10
Swirl pot gently for 30 seconds to warm the broth without letting it boil.
11
Stir through chopped parsley and sliced scallions, then season with cracked black pepper.
12
Ladle mussels and rich buttermilk broth into warm shallow bowls to serve.

Chef's tips

Bring the buttermilk to room temperature before adding it to prevent curdling. Keep the heat very low once buttermilk goes into the pot and never let the broth boil. Discard any mussel that does not open fully after four minutes of steaming.