‘A Dish From Dean’ – Show us some mussel!

By ELEANOR MCGILLIE 4 November, 2018

A Dish From Dean is a very simple one this week and is especially great when you are staying by the coast and can actually go out with the family and gather your own mussels. Steamed Mussels With White Cream Sauce is simply delicious and very simple. 

THIS is a little cracker and there’s nothing more satisfying than going out with the little ones on your very own foraging adventure in Northern Ireland. There’s something very grounding about pulling on the wellies and heading to the beach to gather your own food and then cook it over a fire.

The whole feel of Al fresco dining is top class. On many trips to the coast we, and a group of friends, venture to the secret spots where we know we will be rewarded with our own catch. It’s great fun, the children love it and we all know we are in for a treat.

We have often cooked outdoors over a fire or on the stove.

So here’s what you will need. If you can gather your own mussels then great. If not, there’ll be plenty of places to get mussels.

A Dish From Dean - Mussels

For The Mussels:

1kg of Mussels

100g of real butter

1 sliced white onion

100ml of white wine

100ml of whipping cream

100g of chopped parsley

3 bulbs of finely diced garlic

2 sliced scallions


Wash the mussels under cold water removing the grit and the ‘ beard’ which may be present. In a large heavy bottom saucepan, add the butter, and, once it starts to foam, add the onions and the garlic. As the onions start to caramelize tip the mussels in and mix the onions and garlic by stirring the heat should be high at this stage. Pour in the cream and the white wine and cover with a saucepan lid. Turn the heat down and allow to simmer. Give the pan a shake every couple of minutes to agitate the mussels. This will force them to open even more. Once the liquid has reduced by half the mussels will be fully open and ready to eat.

To Serve:

Spoon the mussels into a bowl and pour a little bit of the liquid over to create a broth at the bottom, garnish by sprinkling the parsley and sliced scallions on top of the dish. Enjoy with a crusty roll or some wheaten to dunk into the broth.




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Eleanor McGillie

About Eleanor McGillie

Eleanor spent eight years working in the south west of England - one of the UK's most popular tourism hotspots. During her stint working with key players in the tourism sector she developed a love for all things outdoor adventure. As a journalist she got to travel to remote corners of the world to write travel features about the experiences of a particular place. Northern Ireland's story needs to be told and needs to reach new audiences. Live It Experience It aims to attract tourists from outside Ireland, people from Ireland and people who live in Northern Ireland but aren't aware of the extent of the adventures on our own doorsteps. Eleanor is a member of the Chartered Institute of Marketing (CIM) at Associate Level