Mussels ‘n chips: Marty’s Killary Harbour rope mussels in Howth velvet crab bisque with samphire, chips & saffron aioli
To prepare the saffron aioli:
Pinch of saffron soaked for 2 hours in 4 teaspoons of water
To make the crab bisque:
5 medium size crabs (we use Howth velvet crab, but any swimming crab can be used)
3 celery sticks
1 teaspoon of vegetable oil
100ml/3.5fl oz white wine
200g/7oz chopped tomatoes
2 teaspoons of tomato purée
To prepare the chunky chips/fries:
12 large potatoes, cut into thick chips (we leave the skin on for extra crunch)
1 litre vegetable oil, or enough for your fryer
Salt, to season
To prepare the mussels for 4:
4kg/8lb 8oz Mussels (1kg/2lb 2oz per person for a generous portion)
4 teaspoons minced garlic
80ml/2.8fl oz of white wine
400g/14oz samphire (or spring onion if samphire not available)
Chopped fresh herbs (dill and tarragon) to garnish
To make the saffron aioli, soak the saffron in the water for two hours. Mix the saffron water with the mayonnaise, then keep refrigerated until ready to use.
Preheat the oven to 160C/320F/Gas 3.
To prepare the bisque, place the cut up crabs in a roasting tray and cook in the oven for 30 minutes. Meanwhile, prepare the vegetables. Peel and chop up the fennel, onion and celery into small pieces. Add the oil to a large pot, and fry the vegetables until golden brown and soft. Remove the crab pieces from the oven, then add the wine, chopped tomatoes and crab shells to the large pot. Cover and cook on a low heat for 1 hour.