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Mussels with Lemon, Garlic, Parsley and Chilli, Sun Dried Tomato Bruschetta 

This recipe serves four people as a main course.


  • 2kg live Irish rope mussels
  • 125ml extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 4 shallots, finely chopped
  • 2fresh chilli, chopped
  • 60ml dry white wine
  • 35g flat-leaf parsley, chopped
  • Juice of 1 lemon
  • Sea salt and freshly ground pepper


  • 200g sundries tomatoes
  • 50g grated parmesan
  • 20mls olive oil
  • Chopped basil
  • 8 slices baguette


  • To make the bruschetta - slice the baguette and put on a tray, drizzle with a little olive oil and season with salt and pepper, bake at 160 degrees until crisp and golden, chop the sun dried tomatoes, place in a bowl, add the grated parmesan olive oil and chopped basil, season with lots of black pepper.
  • To prep the mussels - put in a large pot of cold water, pull the small bread away from the mussel and make sure to give a good rinse in the cold water. If any of the mussels are open and don’t close when gently tapped discard as they are dead.
  • Heat the olive oil in a large pan that has a tight fitting lid.  Sauté the garlic, shallots and chilli, add the white wine and lemon and bring to the boil. Add the mussels, and steam until open for three-four minutes. 
  • Add chopped parsley to the saucepan and toss through. 
  • Season with salt and pepper and serve in four large bowls.

Chefs tips:

  • Buy the mussels on the day of cooking or latest day before cooking.
  • Keep all seafood in fridge, until ready to use, to ensure freshness.
  • The same recipe works for clams or razor clams.



The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie