New Orleans Style Irish Seafood

New Orleans Style Irish Seafood

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Course Main Course
Cuisine American, Irish


  • 600 g potatoes cut into wedges
  • 2 kg mixed shellfish mussels cockles..
  • 200 ml irish pale ale beer
  • 500 g sweet corn about a tin, drained
  • 2 shallots sliced
  • 4 garlic cloves sliced
  • 2-3 tsp cayenne pepper
  • 500 g king prawns peeled
  • Salt and ground black pepper
  • 1 bunch of coriander
  • Wedges of Lemon to serve


  • Preheat the oven to 200˚C.
  • Clean the mussels and discard any that don’t close when tapped sharply.
  • Place the potatoes in a saucepan filled with salted water and bring to the boil. Simmer for 15 -18 minutes until softened. Remove from the heat and drain any excess water. Transfer on a baking tray and drizzle with some oil. Season well with salt and pepper and some cayenne pepper. Roast in the oven for 15 minutes until lighly coloured.
  • In the meantime, Pour the beer into a wide saucepan, add the mussels, shallots, sweet corn, garlic, cayenne pepper and bring to the boil over a high heat. Reduce the heat and simmer covered for 4-5 minutes until the mussels open. Add the prawns and continue cooking for a further 4-5 minutes.
  • Remove from the heat check the seasoning and serve immediately in a platter lined with news paper or parchment paper and topped with potatoes wedges.
  • Sprinkle with the herbs and extra spices if desired, serve with a wedge of lemon!
Keyword seafood