Sunday, Aug. 20, 2017 | 2 a.m.
How do you debeard a mussel?
The so-called beard is actually a set of very strong, silken fibers that bivalves use to attach themselves to rocks or to move slowly through the ocean by anchoring to objects with this “byssal thread” and then shortening it. To remove it, scrub the outside of the shell and then pinch any remaining threads between your thumb and forefinger, and tug toward the back of the shell. It’s harmless protein, so don’t worry if a few cling to the shellfish.
“Rí Rá comes from ‘rí rá agus ruaile buaile,’ a phrase translating roughly as divilment, good fun or any sociable activity that improves with fine food, a nice pint of Guinness or dram of ‘uisce beatha’ (whiskey).” That being the meaning behind the name of the pub in Mandalay Place, the Jameson and ginger mussels get it all on a plate.
Seafood wrapped in strong notes of lime and garlic is made glorious with the spicy Irish spirit Jameson. The company goes back to 1780, and its motto is “without fear.” Might be the best way to work up your courage to debeard those delicious bivalves.
Ingredients
• 1 lb mussels, rinsed and debearded
• 1 small shallot, peeled and chopped
• 1 clove garlic, peeled and minced
• 1 thumb-sized piece of ginger, peeled and sliced thin
• 2-3 makrut lime leaves
• 1 cup chicken or vegetable broth
• 1 1/2 oz Jameson Irish Whiskey
• butter
• salt and pepper
• 2 tbsp olive oil
Directions
1. Heat a medium sauté pan over high heat until smoking slightly.
2. Add oil and turn down to medium-high; add shallots and garlic, and sauté quickly for about 30 seconds.
3. Take pan off of heat and add mussels. Cover with similar-sized pan or metal bowl to trap steam and cook for 1 minute.
4. Mix broth with whiskey; remove pan from heat and add liquids, ginger & makrut leaves. Return to heat and cover.
5. Cook about 2-3 minutes, or until mussel shells start to open.
6. Add butter and cook until melted.
7. Season with salt and pepper, and serve immediately.
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