Steamed Wild Irish Mussels Recipe

Clean mussels

Place mussels in a large bowl. Rinse under cold running water, discard any mussels with cracked shells or that remain open when tapped. Use a small knife to remove beards. Swirl mussels in 1 cup cold water with 1 tsp salt to loosen grit, then drain and rinse. Set aside in the refrigerator covered with a damp towel while you prepare other components.

Prepare fries: Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat dry thoroughly with kitchen towels.

Heat oil in a deep heavy pot or deep-fryer to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2–3 minutes until golden and crisp. Drain, immediately season with 1 tsp fine sea salt and 1/2 tsp black pepper. Keep warm in a single layer in a low oven (200°F/95°C) while you finish mussels.

Melt butter in a large, wide heavy-bottomed pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt; sweat gently for 4–5 minutes until soft and translucent but not browned.

Add the minced garlic and thyme, cook 30–45 seconds until fragrant.

Pour in the white wine and increase heat to medium-high. Bring to a simmer and reduce by about half (about 4–6 minutes) to concentrate flavor.

Add the fish or vegetable stock and bring back to a simmer. Stir in the Dijon mustard and lemon juice.

Reduce heat to low, then stir in the heavy cream and simmer gently 3–4 minutes to slightly thicken. Season the sauce with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning or lemon as desired.

Bring the sauce to a lively simmer over medium-high heat. Add the cleaned mussels to the pot and immediately cover with a tight-fitting lid.

Steam the mussels for 5–7 minutes, shaking the pot once or twice, until most mussels have opened. Check carefully and remove any mussels that do not open after 7 minutes (discard).

Stir in 2 tablespoons chopped parsley and taste sauce; adjust salt, pepper or lemon if needed. If the sauce is too thin, remove mussels with a slotted spoon to a holding bowl, boil sauce for 1–2 minutes to reduce to desired consistency, then return mussels to pot and toss gently to coat.

Divide fries among plates or serve family-style in a basket. Spoon steamed mussels and creamy leek sauce into a wide bowl or deep plate alongside fries.

Garnish with remaining chopped parsley and lemon wedges. Serve immediately, passing extra lemon and crusty bread if desired to soak up the sauce.