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
INGREDIENTS
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
METHOD
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.
