Steamed mussels in apple and ginger broth

A great Irish main or starter from Paul Flynn


  • 2 kg washed mussels
  • 400 ml crinnaghtaun apple juice
  • 100 ml cream
  • 1/2 tsp ginger
  • 1/2 tsp curry powder
  • squeeze lemon
  • chopped chives to garnish


  1. Put all ingredients except chives into a pot. Steam on high heat, shaking all the time until all the shells are open
  2. Divide evenly into bowls and sprinkle with chives.


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