Serves 6
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To serve:

  1. Heat the oil in a large saucepan over a medium heat and cook the onion and bacon for about minutes until the onion is soft and the bacon is crisp.
  2. Meanwhile, rinse the mussels in cold running water and pull off the beards (the fuzzy strings between the shells).
  3. Add the potatoes and stock to the saucepan and bring to a gentle boil for 10 minutes.
  4. Add the seafood and spices and cook, covered, for five minutes.
  5. Remove any mussels that have not opened from the saucepan and discard.
  6. Stir in the cream, herbs and seasoning. Serve with a brown bread and green salad.

Nutrition Facts

Per Serving: 322kcals, 16g fat (5.2g saturated), 10g carbs (2.3g sugars), 33.9g protein, 1.5g fibre, 1.36g sodium

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