Steamed Mussels With Ale & Dillisk

6th July 2018

Interview: Adam Park
Photographs: Emile Dinneen

Jess Murphy, chef-owner of Kai, cooked this dish as an appetiser before a long, indulgent dinner at her home in Galway.

Serves 4-6 as a starter or light lunch


2kg fresh mussels
500ml ale (Jess uses Galway Hooker IPA)
250ml chicken stock
A handful of dried seaweed (Jess uses dillisk)
1 onion, roughly chopped


Remove the beards from the mussels and give them a clean under running water. Discard any with broken shells.

Add the mussels to a large pot with all the other ingredients. Cover the pot with a lid and steam over a medium-high for about 5 minutes, until the mussels open.

Put the pot in the middle of the table and let everyone help themselves.

Posted 6th July 2018

In Recipes


Interview: Adam Park
Photographs: Emile Dinneen