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Brown Soda Bread
For a light, brown mix use about three-quarters plain flour with one-quarter coarse stoneground wholemeal and add one to two tablespoons of pinhead oatmeal or very finely chopped nuts or seeds to the mix before adding the buttermilk. You can also experiment by adding a handful of bran or wheatgerm or both, just be prepared to slightly increase the quantity of buttermilk.
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 small onion, finely chopped
- 900 g/2 lb mussels, scrubbed clean
- 2 plum tomatoes, peeled, seeded and diced
- 120 ml/4 fl oz white wine
- 120 ml/4 fl oz cream
- 1 tbsp torn fresh basil
- 1 tbsp herb oil (page 00)
- 4 slices caramelised Dunbrody onion crostini (page 00)
- salt and freshly ground black pepper
Ballystraw mussels
Heat the olive oil in a heavy-based pan. Add the garlic and sauté for 1 minute, then tip in the onion and continue to cook for another minute.
Add the mussels to the pan with the tomatoes and stir until well combined, then pour in the wine and allow to bubble up. Stir in the cream with the basil and herb oil, then cover and cook for 3-4 minutes, shaking the pan occasionally until all the mussels have opened, discard any that do not. Season to taste.
To Serve
Ladle the mussels and liquor into wide rimmed serving bowls and add a slice of the caramelised Dunbrody onion crostini to each one.