Across the world, our culture is recognised for its great food, especially fish and shellfish. Therefore, with the weekend that’s in it, why not try these delicious seafood dishes - perfect for sharing with friends while watching the rugby or celebrating St Patrick.
On the menu this week are Mussels with Bacon and Cider and Angels and Devils on Horseback. Both of these pair heavenly well with a cold, creamy pint of Guinness.
Mussels with Bacon and Cider
Ingredients
(Serves 4)
- 10g butter
- 8 rashers bacon, chopped
- 2 shallots, finely diced
- 1 bunch of thyme, stalk removed
- 1.5kg mussels, cleaned, scrubbed and debearded
- 175ml cider
- 30g crème fraiche
- 1 handful flat leaf parsley, stalks removed and chopped
Method
- Begin by removing any mussels which do not close when tapped on the counter. Once you have checked each mussel, clean all of them thoroughly under running, cold water, scrubbing to remove the beard from each mussel.
- Place the butter in a large pan with a lid, big enough for all the mussels. Once the butter is melted, add in the bacon and cook until it’s crispy. Add in the shallots and thyme, cooking for a further minute.
- Next, add in the mussels, covering with cider and placing the lid on the pan before giving it a good shake. Cook on a high heat for five minutes before shaking the pan again. Then check all the mussels are opened, and if necessary, cook for a further two minutes.
- Remove the mussels from the pot, discarding any that have not opened. Place the pan back onto the hob, bringing it to the boil, adding in crème fraiche to cook for one minute. Pour this over the mussels and serve with a garnish of flat leaf parsley.
Angels and Devils on Horseback
Angels on Horseback
Ingredients
(Serves 18 portions- great as an appetizer or canape with Guinness)
- 18 oysters, opened and removed from shells
- 9 pieces of streaky bacon, halved
Method
- To begin, take the oyster and season with white pepper before wrapping in the bacon. Fix together using a toothpick and place under the grill for three minutes on each side, until the bacon is cooked.
- To serve, place back into the shell.
Devils on Horseback
Ingredients
- 18 prunes with stone removed
- 9 unsmoked streaky bacon rashers, halved
- 3 tbsp mango chutney
Method
- Begin by removing the stones from the prunes, inserting a pinch of the mango chutney into the stone cavity and wrapping the bacon around each prune. Hold in place with a toothpick.
- Place under the grill for three minutes on each side until the bacon is cooked.
- To serve, place onto the oyster shell.
