Another of Martine Nouet's Irish recipes, published in Whisky Magazine. Regarding her choice of whiskey for this recipe, she said: 'Paddy might be not as rich as some other Irish blends, but its warm smoothness cheered by vanilla and toasted nuttiness offers a perfect complement to shellfish: sautéed scallops deglazed with a dash of Paddy or grilled lobster served with a lemon butter laced with Paddy. Heaven! '
1 shallot, sliced
2 spring onions, sliced
80g /3oz butter
1kg /2lb mussels, scrubbed and bearded
1kg 2lb cockles, washed and rinsed
Juice and grated rind of 1 lemon
4 tbsp Paddy Irish whiskey
2 tbsp chopped parsley
1 slice of dried soda bread
60g / 2oz grated Irish cheddar cheese
1. Place shallot and spring onions in a saucepan and sweat with half of the butter. Add mussels, cockles, lemon juice and rind and three tablespoons of whiskey.
2. Cover the saucepan and simmer for three to four minutes, to allow the shellfish to open. Shell the meat and place in a gratin dish or individual large scallop shells.
3. Put the cooking juice through a sieve in a smaller pan and reduce over high heat for a few minutes – but not too long, or it will be over-salted. Add pepper, the remaining butter and last tablespoon of whiskey. Pour the sauce over the shellfish. Sprinkle with parsley.
4. Blend the soda bread to tiny crumbs. Mix with cheddar. Cover cockles and mussels with the mixture. Brown 10 minutes under the grill/broiler. Serve with mashed potatoes.