Irish Whiskey Cream Mussels
These Irish Whiskey Cream Mussels are a perfect harmony of creamy richness and vibrant flavors. The tender mussels are bathed in a velvety sauce, enhanced by the depth of Irish whiskey. Fresh leeks and celery add a touch of brightness to the sauce, making it light yet indulgent. The whiskey provides an essential depth without overwhelming the dish, turning it into a comforting, flavourful treat. Don’t skip that splash of whiskey, it’s what ties everything together!
Ingredients
- 2 kg whole shell mussels cleaned
- 1 large leek finely chopped
- 1-2 tbsp butter
- 1-2 celery stalks finely chopped (leaves reserved)
- 3 cloves garlic minced
- ½ cup Irish whiskey
- ¾ cups double cream
- Small bunch of flat-leaf parsley roughly chopped
- Salt and pepper to taste
Instructions
- In a wide, deep pot, heat a drizzle of olive oil and the butter over medium heat until the butter melts.
- Add the leek, garlic, and celery. Cook for about 10 minutes or until softened.
- Deglaze the pot with the whiskey, then carefully set alight. Allow the flames to die down and the alcohol to evaporate.
- Add the mussels and double cream, stirring to coat. Cover with a lid and cook for 4-5 minutes, until the mussels open. (Discard any that remain closed.)
- Continue cooking the sauce until it thickens slightly.
- Stir in the parsley and season with salt and pepper to taste.
- Serve the mussels with the sauce and garnish with celery leaves along with crusty bread or skinny shoestring fries for dipping.
- Enjoy!
Notes
Storing Leftovers
- Allow the mussels and sauce to cool completely before storing.
- Place in an airtight container and refrigerate for up to 2 days.
- Stovetop: Gently reheat on the stovetop over low heat, stirring occasionally. Avoid overheating to prevent the sauce from separating.
- Microwave: You can also reheat in the microwave in short bursts, stirring in between.
- If the sauce has thickened too much, add a splash of cream or water to bring it back to the desired consistency.
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