Not Just Corn Beef and Cabbage — Irish Seafood Dishes for St. Patrick’s Day
While corned beef and cabbage are tried and true staples for an Irish American St. Patrick’s Day Feast, sometimes it’s just as satisfying to break from the mold. Check out these delicious Irish seafood dishes because soggy cabbage just isn’t going to cut it anymore.
Mussels in Murphy’sAccording to an old Irish proverb, mussels are the food of kings, limpets+(snails) are the food of peasants. Indeed! Equivalent in gastronomic stature to Galway oysters, the native Irish mussel is served fresh, cooked, or smoked. The Irish variety has a blue shell and a very distinct flavor.
- 6 lbs mussels
- 2 oz butter
- 2 large onions
- Small glass Murphy's Irish Stout (or stout of choice)
- 2 tablespoons parsley - 1 for cooking and 1 for garnish
- Salt & Pepper to taste
- Clean the mussels
- Add the onions and cook for 2 to 3 minutes
- Add the other ingredients, cover with lid and boil; shake the pan from time to time, until the mussels steam open.
- Serve with more butter and parsley. Offer plenty of bread for mopping up sauce.
An Oyster "Souvenir" from Sketrick Island
- Oysters and Breading
- 20 medium oysters
- 1 tablespoon mint, fresh, chopped
- 1 tablespoon marjoram, fresh, chopped
- 1 tablespoon oregano, fresh, chopped
- 1 tablespoon parsley, fresh, chopped
- 3 large eggs
- 1 tablespoon butter
- 1 tablespoon olive oil
- Shuck the oysters and remove from their shells. Drain in a strainer set over a bowl.
- Mix the breadcrumbs together with the spices, and salt and pepper (to taste). Place this mixture in a shallow dish.
- Whip the eggs and place in another shallow dish.
- Heat the butter and olive oil in a pan, on medium heat. Olive oil and butter tend to burn easily, so be careful not to have the heat too high.
- Dip the oysters one by one in the flour. Dip into the beaten eggs. Dredge each oyster in the breadcrumb mixture and place in the pan of heated oil and butter.
- Cook the oysters over medium heat until crisp and golden brown on one side. Turn and cook on other side.
- Meanwhile, toss some salad greens in a little dressing, Put a fistful of salad on each plate with four or five crisp sizzling oysters on top. Sprinkle with some snipped parsley and serve immediately.
Irish seafood chowder recipe
It’s not surprising that chowder is an Irish menu staple. Seen as a “poor man’s food” the hearty soup made with cream and seafood is right down Ireland’s alley when it comes to using wholesome local produce.
According to the experts, good chowder starts with cream and wine, and then varying combinations of the popular basic ingredients are added, including prawns, lobster, mussels, and clams. Many chowders also featured a vegetable component – chopped leeks, fennel, and celery being popular.
Of course, there are healthier options to this recipe using stock and no wine for example, but the basic ingredients and natural flavors of this dish will blow you away. And what better way to serve this sumptuous healthy and home-grown feast than with some homemade brown bread slathered with Irish butter.
Irish seafood chowder recipe
Serves 4 to 6
- 2 pints fish stock
- 4oz skinless salmon fillet, cubed
- 4oz skinless haddock fillet, cubed
- 2oz butter 1 onion, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 3 celery sticks, chopped
- 1 tsp chopped fresh dill
- 1 tsp crushed peppercorns
- 2oz plain flour
- Salt and freshly ground black pepper
- A little milk (optional)
- Cream and chopped fresh parsley, to garnish
- Bring the fish stock to a gentle simmer in a large pan and add the salmon and haddock.
- Cook for a couple of minutes until tender.
- Transfer to a plate with a slotted spoon. Set aside.
- Melt butter in a separate large pan over medium heat.
- Sweat the onion, carrots, leek, and celery for about 10 minutes or until they are softened.
- Add the dill and peppercorns.
- Cook for a further 5 minutes.
- Stir the flour into the vegetable mixture and cook for 5 minutes, stirring constantly.
- Gradually pour in the fish stock, stirring until smooth after each addition.
- Boil and simmer for 15 minutes until all the vegetables are completely tender and the liquid is slightly reduced.
- Season to taste.
- Just before serving, add a little milk to thin it out to your desired consistency.
- Add the cooked salmon and haddock and warm through.
- Ladle into bowls and garnish with cream and some parsley.
- Serve with brown bread.