Truly Irish - Mussels in Irish cider

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!


  • 1.50 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


  1. Get a large lidded saucepan on a high heat and fry pancetta until golden and sizzling. Add the butter and let it melt.
  2. Add onion and garlic and cook for about 3 mins until onion is soft.
  3. 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.
  4. Give pot a shake once or twice during cooking to get all the flavours going.
  5. Remove from heat and stir in cream and parsley.
  6. Season with sea salt and black pepper.
  7. Serve with bread to mop up the juices.
  8. 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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