Recently we took a plane to Dublin for a return visit to Conor and ‘the wife’ (a.k.a. Sharon). They showed us a really great time.
We stayed in a wonderful house with a huge kitchen by Lough Derg (a beautiful lake in the county of Tipperary).
They took us out to dinner at a wonderfully quaint (or quaintly wonderful) Irish restaurant called Brocka-on-the-Water.
And they took us to the Milk Market in Limerick to go food shopping. Conor suggested that I was to take care of the starter, while he would prepare the main course and Sharon would make something for dessert. I decided to improvise based on what I saw at the market, and to limit myself to Irish ingredients only. There was a lady from nearby Clare County who sold wonderful cheeses that she had all made herself on her farm, and one of them was a raw sheep’s milk blue cheese that was particularly fine. As Conor and the Wife had confessed that they had never tried mussels with blue cheese before, I thought it would be nice to pair the Irish cheese with Irish mussels. In Ireland the sea is always close by and the quality of the mussels was outstanding.
The market was also full of very fresh parsnips from local farms, and I thought that crispy parsnips would be a nice addition to the blue cheese and mussels. The sweetness of the Irish parsnips would be a good combination with the sweetness of the mussels. I also picked up some Irish onions, Irish butter, and Irish crème fraîche.
Back at the house the kitchen was big enough for all three of us to work together. This is Conor stirring the delicious mushroom and red wine risotto that he served with Irish flank steak, while the Wife was working on a delicious almond meringue cake with fresh raspberries and raspberry coulis.
You will notice that the photos in this post are better than what you are used to on my blog, and that is because Conor took most of them. He took lots of pouring shots, so Richard and the Baby Lady were there in spirit too. Apart from having a wonderful time I also learned a lot about food photography and photo editing. Thank you Conor.
And now without further ado, my not so Irish combination of very Irish ingredients.
Ingredients
For 4 servings
1 kilo (2.2 lbs) Irish mussels, scrubbed and rinsed
1 kilo (2.2 lbs) Irish parsnips
125 grams (4.5 oz) Irish raw sheep’s milk blue cheese, crumbled
1 Irish onion
1 Tbsp minced Irish flat leaf parsley
125 ml (1 cup) Irish crème fraîche
2 Tbsp Irish butter
2 Tbsp Irish rapeseed oil
Preparation
Chop the onion.
Melt the butter in a frying pan and add the onions. Allow them to sweat over low heat for about half an hour or until they are soft and golden, but not browned.
Peel the parsnips…
…and slice them into quarters lengthwise.
Parboil them in salted water for about 8 minutes or until they are starting to get tender.
Preheat the oven to 200ºC/390ºF (fan forced).
Toss the parsnips with rapeseed oil.
Roast them at 200ºC/390ºF (fan forced) until they are nicely browned and crispy, about 30 minutes. Turn them after about 15 minutes.
Meanwhile, cook the mussels in a closed pot with a bit of water (or cheat and use a bit of white wine, which is definitely not Irish) until they open.
Drain the mussels, catching the cooking liquid.
Allow the mussels to cool somewhat.
Take most of the mussels out of their shells, reserving 12 mussels in their shells for garnish.
Add the cream fresh to the onions.
Add the blue cheese as well. Stir over low heat until the cheese has melted.
Filter the mussel liquid with a paper towel or cheese cloth, and reduce it over medium heat. Add a bit of the concentrated mussel liquid to the sauce. Taste to find out how much you like, taking into account that the mussel liquid will also make the sauce thinner. I ended up using a few tablespoons.
Add the mussels to the sauce.
Add the parsley as well.
Allow the mussels to warm through over low heat. Do not cook them longer than necessary, because they will lose flavor and become tough if you do.
Serve the mussels with the sauce and the crispy parsnips on warm plates.
Wine pairing
We enjoyed this with an unoaked full-bodied and fruity viognier from the south of France with a nice minerality. It was a great match for the dish. A chardonnay in a similar style would also work.
Thanks again Conor and Sharon for a marvellous weekend. We hope you’ll come visit us again soon 🙂
Stefan's Gourmet Blog 
What a wonder sounding and looking combination! A beautiful Irish meal!
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An unusual but great sounding pairing!
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this looks incredibly good to say the least. I still haven’t tried the combination of mussels and blue cheese but if it tastes as good as it looks, i want it. i love the photos too. You guys sure had a great time together.
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We sure did and you should really try it.
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Absolutely amazing! I could dive right in to this dish!
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Thanks for visiting and the nice comment 🙂
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Excellent combination! I just bought a book called for Food Photography for Dummies. I’ve decided my photo issues are light-related. I have hardly any natural light in my kitchen so everything looks to dark or too light depending on the camera flash etc.
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The biggest lesson I learned about light this year is summed up as follows:
Natural light is best. If you can’t get natural, use a single light source and reflectors (tin-foil wrapped around a place-mat works really well). My problems arise when I want to turn all the lights off in the kitchen except my studio light and photo the dinner that they have all sat down to eat.
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Yes I can imagine the positive comments and words of encouragement that pass around the room when you pull that trick!
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🙂
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Light is a big issue for my photos, too. Sometimes it is also too much natural light. I’ve stopped using the flash as it makes the photos very ‘flat’.
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I just want to confirm that this was fantastic. We loved it. The whole process was great fun to watch and, despite my thinking that perhaps they would not work well together, was a gastronomic hit.
Best,
Conor
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I took a risk because I was a bit worried you wouldn’t like the combination, so I’m glad it worked out 🙂
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Well worth the risk.
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Intriguing flavour combination, and I must say, your simple presentation is hugely effective – I’m fighting my urge to try and chomp away at the screen!
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What an adventure..I was (almost) surprised that chef Stefan has become good at food photography..those meals are mouth watering…
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You are right, I’m definitely more a chef than a photographer.
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absolutely mouthwatering!
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Thanks for visiting and the nice comment! 🙂
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really good combo! Never try it! And the recipe is so well explained, so many images!
Stephan, on my blog i posted today the recipe of “pisarei” do you remember? pasta con borlotti, from my town. Hoping you’ll try them! Cris
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Thanks. Most Italians shy away from combining cheese and fish, but in this case it really works.
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Looks like a great meal, and a good time in the kitchen too, it’s wonderful to cook with friends, you always learn something. I have found a table tripod to be invaluable for photographing with flash in low light situations.
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That’s one of the things I’m thinking about getting — I just worry it will get in the way with my cooking.
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What a fascinating recipe! Mussels and blue cheese, yes ~ altho’ have not made myself, but to add the parsnips was quite inspired. Well, a wee too far to the Irish markets for me, but most of our Australian produce is pretty praiseworthy also – so shall play copycat 🙂 !
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I’m sure the Australian version will be lovely, too 🙂
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I’ve always thought your photography was excellent. Although I do agree that we can all learn something new given the right teacher :).
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You are too kind, but thanks anyway 🙂
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What a wonderful feast! I’m sure you and your friends enjoyed it immensely.
Your dish looks great (lovely presentation!) and I’m sure “fish eaters” would love it … oh but you don’t know it yet! I don’t eat any kind of fish. I really don’t like the taste. Ouch! I know I’m a food blogger but I’m who I’m and my readers so graciously accepted it.
Don’t worry though. I sometimes cook fish for the sake of Stefano and her majesty (our daughter) and I will comment on the presentation, combination and colors of your fish dishes. 😉
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Non posso credere: un italiana che non mangia il pesce! Che strano 😉 Sei delle montagne o della costa?
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Lo so … sono un’italiana anomala! 🙂 Sono nata e cresciuta a Roma.
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Stefan: Fun. Fabulous. Delicious! Really enjoyed the recipe and the photos. The white wine looks scrumptious. Best – Shanna
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Thanks Shanna, we had a great time.
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P.S. Aren’t parsnips THE best? 🙂
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I like them too, and to think that only a few years ago they were all but forgotten around here.
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I know, Stefan. I could live on parsnips – or, sort of. 😉 – Shanna
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Parsnips with cheese, I reckon 😉
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HA, Stefan. You know we too well! Take good care. – Shanna
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What a great dish and a good-looking presentation in the plate!
Also, I think that your recommendation to pair it with Viognier is spot on for this dish! I would sure have a bite and a sip with you guys! 🙂
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I’m sure you would, as I gather you don’t get a lot of seafood at home 😉
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You can say that again! 😉
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I bet the 4 of you had a great time! I would think Conor would be at his best while playing host and tour guide. I wish I’d known him when I was in Ireland. I’ve yet to try your mussels with bleu cheese, Stefan, but it’s on my must make list. Pairing them with parsnips was a great idea and your plating of the dish was really beautiful.
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Thanks John. You should definitely come visit next time you are in Amsterdam (or in Europe, everything is close here…)
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total yummy! 🙂 I love crispy parsnips and I use them a lot – in soups and purée mixed with celery… 🙂
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Thanks for visiting and taking the time to leave such thoughtful comments 🙂
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Dear Stefan … I grew up with Irish nuns (albeit in the UK) and we never even had a sniff of mussels .. let alone blue cheese. What fun! I love the way you mix “fun” with kitchen technique in everything you do …!
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Thanks Jo. Must be quite an improvement that you live in Italy now and can eat there 🙂
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Great post, fun times, beautiful photos and a lovely recipe. You just can’t go wrong with the combination. 🙂
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Indeed 🙂
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Wow… this looks absolutely divine Stefan! I don’t normally like bivalves but that incredible sauce makes me want to change my mind. Delicious! I’ve loved reading your and Conor’s combined posts, sounds like you and Kees had a great trip!
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We certainly did. Thanks, Laura!
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