We are very lucky to have access to a huge array of seaweed literally on our doorstep here in Ballybunion. Carrageen moss has been used in Irish cooking for hundreds of years. In McMunns we use it as a setting agent in our chutneys, and as a thickening food flavour enhancer in our chowder and fish sauces. In this recipe we dehydrate the carrageen moss and then blend it to a powder in a thermomix.
INGREDIENTS
- Carrageen Moss – 2 teaspoons
- Mussells (Cromane) – 3 handfulls
- Onion – 1 small onion (finely diced)
- Garlic – 2 cloves (crushed)
- Parsley – 2 sprigs (chopped finely)
- Cream – 3 tablespoons
- White wine – 3/4 capfuls (dry is best – if it’s not good enough to drink then it’s not good enough to cook with!)
INSTRUCTIONS
Remove the barnacles and beards from the mussels and rinse thoroughly. Place the onion, garlic and wine in a heavy based pot. Add the mussels, cover with a lid and turn on the heat, making sure to shake the pot regularly. When all the mussels are open sprinkle in the parsley, carrageen moss and add the cream, return to the heat for a few minutes and give a good stir but don’t put the lid back on as this will curdle the sauce.
Pour the contents into a bowl making sure to include the sauce and serve with soda bread. The carrageen moss enhances the sea flavour of this dish and is a favourite in our house especially with the kids.
We are very fortunate in Kerry to have some of the finest mussels in the world. Paudie Spillane our fish monger gets them from Cromane and we sell tons of them every year. People come back regularly just for the mussels especially in summer when you can sit outside and enjoy with a nice glass of white wine, while enjoying our spectacular sunsets overlooking the castle and the beach of Ballybunion. Not to mention people watch as droves of tourists queue up to take pictures of this wonderful sight.