Author’s Note:

“Mussels are the ultimate example of Irish cuisine because it was one of the first foods enjoyed on the island over 10,000-years ago. Today, Ireland exports about 90% of its mussels, oysters and other seafood to different parts of the world – supplying some of the top restaurants globally and pleasing discerning palates everywhere. To enhance the natural flavor of the mussels, this dish is made with Kerrygold Pure Irish Salted Butter.”

Check out other Modern Irish recipes from Chef JP McMahon here:

Celeriac & Oyster Mushrooms in Brown Butter Sauce

Crab with Aged Cheddar Cheese Custard

Heather and Lavender Shortbread


  1. To smoke the Kerrygold Salted Butter, prepare a small home smoker or a wok with a wire rack and ignite oak chips. Once smoking, place butter in a dish on the rack of the smoker/wok. Cover with the lid or foil and set aside for approximately 25 minutes (alternatively, if you do not have access to equipment to smoke, 1 teaspoon of powdered smoked seasoning or smoked salt may be added to the butter. Set aside). 
  2. Put the cider, onion, garlic, and thyme into a pan over a medium heat and bring to a boil.
  3. Add the mussels, cover, and cook for 1–2 minutes. 
  4. Strain the sauce, transfer to another pan over a medium heat and cook for 10–15 minutes until reduced by half. 
  5. Meanwhile, check the mussels and discard any that are unopened. 
  6. When the sauce is reduced, blend the butter into the sauce and season to taste. 
  7. Divide the mussels among four bowls and pour over the sauce. 
  8. Garnish with a little chervil and add a drizzle of extra virgin canola oil.

Recipe Courtesy of Chef JP McMahon | The Irish Cookbook (Phaidon 2020)