We use the Roaring Bay mussels from Cork as we find they’re meatier. We have this as a bite or starter on our menu. Mussels are fantastic to cook at home as they’re so economical

Serves 4 as starter


  • 2kg mussels
  • 250g cherry tomatoes
  • Salt
  • 50g garlic
  • 10g sugar
  • 2 sprigs thyme
  • 100g spring onion
  • 750ml lobster and saffron broth, see recipe
  • Butter
  • Coriander, to decorate
  • Leftover lobster shells
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 200g fennel
  • Water
  • 100g chopped tomatoes
  • 300ml white wine
  • 10g fennel seeds
  • 1.5g saffron
  • Salt and pepper
  • 1 vanilla pod


1 Clean the mussels and remove the beard. 

2 To make the tomato confit, halve the tomatoes and place onto a large tray with the salt, garlic, sugar and thyme. Mix and leave in a low oven at 80ºC for three hours.

3 To make the broth, put the lobster shells and diced veg into a large pot and fry the vegetables until golden brown. Fill up with water to cover the shells. Add chopped tomato, fennel seeds, saffron, salt and pepper and the vanilla pod. Simmer for an hour. Strain off the broth.

4 Chop the spring onion.

5 Put the lobster and saffron broth into a large pot with the cooked cherry tomatoes, chopped spring onion and some butter. Add the mussels and cook with the lid on until the shells are just open – around two minutes. Garnish with coriander to serve.

Tip: The broth makes more than you need but it can also be used in lobster ravioli recipe, added to seafood risotto or frozen until needed.

Recipe Credit: Lobstar

Photography Credit: Harry Weir