Steamed Mussels with Apple and Ginger Broth

It’s late Autumn. A grey sky breaks, the winds like a whetted knife and the salt wind catches my cheek. The West Pier may seem challenging with weather like this, but my mind immediately turns to comfort food. Soups, stews, broth and …. ‘A Big Bowl of Steamed Mussels’

Serves 4

You’ll need…

2kg      Mussels, washed and de-bearded

150ml  Apple Juice, best you can find

150ml  Cream

½ tsp   Ground Ginger

½ tsp   Curry Powder

2         Shallots, finely diced

1tsp     Chives, finely chopped

1tsp     Black Peppercorns, freshly ground

Pinch of Salt

Squeeze of Lemon Juice


Place all the ingredients into a heavy bottomed pot.

Cover with a well fitting lid and steam on a high heat, shaking every so often until all the shells are open. Discard any mussels which have not opened. Divide evenly into bowls and sprinkle with chives.

Mark Anderson, Executive Head Chef at Aqua Restaurant, Howth.

Love this recipe? Aqua have a sumptuous Autumn three course menu for €99 (excluding Saturday), which includes two side dishes, a bottle of house wine and two Irish coffees to finish.

Book this online-only deal here.

(Offer ends this weekend! Voucher must be used by the 30 November)

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