Lough Swilly Mussels on the Half Shell

John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon


  • 8 large well rinsed, scraped and de- bearded mussels
  • 2 oz white wine
  • 1 garlic clove (finely chopped)
  • 1 shallot (finely chopped)
  • 4 slices rogan's whiskey oak smoked bacon diced (regular bacon will suffice)
  • 2 cup finely sliced cabbage (sauteed until soft in butter)
  • 2 egg yolks
  • 2 tblsp sugar
  • 3 oz guinness or the froth from a pint


  1. Add the mussels, wine, garlic and shallots to a pan with seasoning and 1/2 a cup of water and cook with a lid on until they open.
  2. Whilst the mussels are cooking saute the bacon dice in a little vegetable oil until crispy
  3. Boil a pint of water in a pot and place a bowl over the top with the egg yolk, sugar and guinness and whisk vigorously until the mixture becomes thick, creamy and double in bulk. season to taste.
  4. Rip the meatless half shell of the mussels off and discard
  5. Place the mussels on a metal tray, top with bacon and cabbage and then spoon on the guinness sabayon.
  6. Scorch with a blow torch or glaze under a grill and serve


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