Mussels in Murphies

Name: Mussels in Murphies
Cuisine: United Kingdom
Ingredients: 1 oz. (30 g.) butter for each potato salt and pepper; a large potato baked in its jacket per person; 1 oz. (30 g.) butter for each potato salt and pepper; a dozen or so cooked and shelled mussels per person (keep these warm in some of their own stock); 1 oz. (30 g.) butter for each potato salt and pepper; 1 oz. (30 g.) butter for each potato salt and pepper

Preparation info

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This is an Irish peasant dish. The filled potatoes were wrapped in a cloth and carried to the men in the fields.

Ingredients

a large potato baked in its jacket per person
a dozen or so cooked and shelled mussels per person (keep these warm in some of their own stock)
1

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
England

Method

Simply cut the ends off the potatoes, scoop out the insides and mix with the butter, salt and plenty of pepper. Replace some of the mixture, well season the mussels, and put them in. Push in some more potato, put back the cut-off end and put back in oven for 5 minutes to get really hot again.

Serve with the lower half of each potato wrapped in foil, so that it can be held, and eat with