Serves 4



1kg fresh mussels
1kg fresh clams
Pinch of saffron strands
2 tablespoons Kerry butter
1 tablespoon rapeseed oil
1 clove garlic, finely chopped
2 shallots, finely chopped
1/4 bunch parsley, finely chopped
2 glasses dry white wine
Freshly ground black pepper



1. Clean the mussels and clams under lots of cold running water, discarding any that are open and that do not close easily when you gently press the shell. Remove the beards from the mussels.

2. Place the saffron in a small bowl or glass with hot water. Leave to bloom.

3. Take a large saucepan that will fit all the shellfish. Melt the butter with the rapeseed oil over a gentle heat and add the garlic and shallots. Cook until soft (2-3 minutes). Add half the parsley, the white wine and a little freshly ground black pepper.

4. Turn the heat to high and add the saffron and its soaking liquid with the mussels and clams. Put the lid on the saucepan. Cook over high heat for a few minutes until the shells open. You’ll need to shake the pan a few times during cooking and halfway through, toss the shellfish with a large spoon. When all the shells are open the shellfish is cooked (discard any that have not opened).

5. Spoon the shellfish into bowls with a little of the white wine and saffron broth. Sprinkle over the remaining parsley and serve immediately.


You’ll find the shellfish you need for this recipe at Glenbeigh Shellfish (

You can also make this recipe with just mussels – why not try organic Irish rope mussels from Kush Shellfish (