New Orleans Style Irish Seafood
Ingredients
- 600 g potatoes cut into wedges
- 2 kg mixed shellfish mussels cockles..
- 200 ml irish pale ale beer
- 500 g sweet corn about a tin, drained
- 2 shallots sliced
- 4 garlic cloves sliced
- 2-3 tsp cayenne pepper
- 500 g king prawns peeled
- Salt and ground black pepper
- 1 bunch of coriander
- Wedges of Lemon to serve
Method
- Preheat the oven to 200ËšC.
- Clean the mussels and discard any that don’t close when tapped sharply.
- Place the potatoes in a saucepan filled with salted water and bring to the boil. Simmer for 15 -18 minutes until softened. Remove from the heat and drain any excess water. Transfer on a baking tray and drizzle with some oil. Season well with salt and pepper and some cayenne pepper. Roast in the oven for 15 minutes until lighly coloured.
- In the meantime, Pour the beer into a wide saucepan, add the mussels, shallots, sweet corn, garlic, cayenne pepper and bring to the boil over a high heat. Reduce the heat and simmer covered for 4-5 minutes until the mussels open. Add the prawns and continue cooking for a further 4-5 minutes.
- Remove from the heat check the seasoning and serve immediately in a platter lined with news paper or parchment paper and topped with potatoes wedges.
- Sprinkle with the herbs and extra spices if desired, serve with a wedge of lemon!
