Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!


  • 1.5 kg mussels (susan sourced hers from connemara)
  • 1 medium onion
  • 3 garlic cloves
  • 200 g pancetta/lardons (irish if possible)
  • knob of irish butter
  • 400 ml irish cider (susans uses johnny jump up cider or adams irish cider)
  • 4 tblsp cream
  • parsley
  • crusty bread or stale toasted soda bread


  • Get a large lidded saucepan on a high heat and fry pancetta until golden and sizzling. Add the butter and let it melt.
  • Add onion and garlic and cook for about 3 mins until onion is soft.
  • Add cider and allow to bubble for a few mins. Add mussels, cover with the lid and allow to steam for about 4 mins until they open.
  • Give pot a shake once or twice during cooking to get all the flavours going.
  • Remove from heat and stir in cream and parsley.
  • Season with sea salt and black pepper.
  • Serve with bread to mop up the juices.
  • NB - before eating - Throw away any mussels that open before cooking and any that are closed after cooking.


Susan says: I chose this cider because my husband loves his cider and we always have some in the house!

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