Mourne Mussel Feast

If you’re squeemish, mussels may not be the meal for you. As my grandma has always said, (and look away if you’ve got as weak appetite!) mussels look like snatters – and that’s bogeys to you non-Northern-Irish English speakers. Personally, I reckon it’d be pretty worrying if I was blowing fluorescent globs of orange out my nose; I suppose I see where she’s coming from but I’m not sure I agree. While there’s not much escaping the visceral when you’re eating meat, seafood is definitely less cute-and-relate-able than lambies.

mussels

Mussels have grown naturally in Dundrum Bay off the East coast of N.I. for hundreds of years, and my family own a rustic, weather-beaten cottage in the Mourne Mountains (no running water; no electricity; not many female visitors), the drive to which passes the bay. We’ve made it tradition to now and then stop off at a small mussel farm, the back door of which is tucked between new-built, luridly pastel seaside flats on a road pot-holed with concrete dust soupy puddles. We’re served through a gritty back-trap (between machinery that would look great on the set of a horror movie) 3kg of mussels for £5 – take that for local sourcing. I may never eat mussels in a restaurant again…

On a less bodily note, this ‘recipe’ can barely be called such, it’s so simple. We can get you from tub to table in less than 30 minutes!

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Ingredients:
White Wine – 500ml
Mussels – 3kg
Garlic – 4 Cloves, crushed
White Onions – 2, Cubed to inch sq
Pepper

Method:


1. Give the mussels a good wash and scrape seaweed/grit off with a blunt knife (your local fishmonger may have already done this for you).

2. Golden the onion pieces so they separate and add crushed garlic cloves.

3. Bring a 250ml of water to boil in a pot and add onion, garlic and pepper and bring back to boil.

4. Add the mussels and seal lid for 12 minutes.

5. After 7 minutes, check the pot – some mussels will never open because these are already dead before cooking (live mussels open in the heat and cook) so under no circumstances eat unopened or not sufficiently opened mussels – keep cooking  until nearly all of the mussels have opened

6. Plate and serve with white wine and thick-cut bread with butter to mop up the sauce!

Open fire to Open Bowl: Guest Chef Dad!

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Bon appetit all!

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She Interns: Snap-shot Round-Up!

Elevator shot and shoes!

Dress: H&M
Shoes: Clarks
Jacket: As before, Zara
Bag: As before Urban Outfitters

THE WORKING WEEK

It’s been a great week of being an office working girl; I’m sad to leave my little routine of secret power snacks, lovely lunch spots, and extra-efficient commuting times. But importantly, the lovely people, the gorgeous  office, the variety of work and the cheeky perks have built a picture of the real life ins-and-outs of the PR office world. Where I work and who with are now pretty high up on my dream job requirements. I suppose affirming my preference for writing tasks has been is pretty predictable, but learning new web systems, researching fashion trends  and today’s work of company information about brand ownership (L’Oreal, Estee Lauder and PPR = mind-blowing) and compiling art critic bloggers, have been right up there in educating my commercial and audience awareness.

So, as my intern experience comes to an end I thought I’d share some of my non-work time photos – to thank CMPR not only for the week of work, PR and office experience, but for introducing me to the Belfast working scene!

 

 

I was so sad to leave this week, as it’s been filling my pre-departure days with Belfast delight and I’ll have fond memories of my home town to remember as I jet off to my Year Abroad in China this Monday.

Thanks a million and I’m sure we’ll see each other again!

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