Donegal Mussels


  • 6.5 lb/3 kg
  • olive oil
  • 3 cloves of garlic, chopped
  • 1 tin of plum tomatoes (14 oz)
  • 1/2 pint lager (300 ml)
  • 2 scallions (spring onions)


  1. Wash mussels in cold water. Use only mussels which are tightly closed.
  2. In a large pan, heat some olive oil and saute the garlic in it to soften without browning.
  3. Add mussels and cook for 5 minutes (or just until the shells are opening)
  4. Add diced tomatoes and cook for another 3 minutes. Add the lager and cook for another 2 minutes or until the broth reaches boiling point
  5. Serve in large bowls topped with sliced scallions