Old Bay Mussels

Wed, 17 June 2026

Old Bay Mussels

INGREDIENTS  

• 1 White Onion
• 2 Celery Stalks
• 2 Green Pepper
• 50ml Vegetable Oil
• 4 Garlic Cloves
• 25g Old Bay Seasoning (Or similar American style barebecue seasoning)
• 200ml Fish Stock
• 200ml Double Cream
• 200ml White Wine
• 1kg Mussels (Picked and cleaned)   
• 1/2 Bunch Spring Onions   
• 1/2 Bunch Coriander
• 2 Green Chilli   
• 1 Lemon (cut into wedges)   
• 2 Sodabread Slices per person  

METHOD 

1. Dice the onion, celery and green pepper.
2. Finely Slice the Garlic and the stems from the bunch of coriander.
3. In a large heavy pot warm up half the vegetable oil onto a medium heat.
4. Add in the onion, celery and pepper and start to saute.
5. You want the vegetables to turn translucent without taking on colour.
6. Once they have started to soften, add in the garlic and coriander stems.
7. When the garlic has softened add in the old bay and cook for five minutes
8. Add the fish stock and double cream and mix well, bring to a slow simmer.
9. While this cooks, finely slice the spring onions, coriander and green chilli.
10. Mix these three together as a topping.
11. In a separate pan heat up the remaining oil on high.
12. Once smoking add the mussels and cook for 1 minutes.
13. Add in the white wine and allow it to cook off and steam the mussels.
14. Once the mussels are nearly cooked ladel in some of your old bay sauce.
15. You are looking for the mussels to be open, and the flesh to pull away from the shell.
16. Squeeze in two wedges of lemon and half of the green topping mix.
17. Mix well and serve in large sharing bowls.
18. Top with the remaining lemon and green topping.