First in a series of “Food to Try at Home” to give you a taste of where we are.

Mussel farms can be a pest when sailing, they do tend to be fairly well tucked into the shore, but that can often be where you want to tack. All is however forgiven when you have a large plate of steaming mussels in front of you. Now that was the case in the Dolphin Restaurant rather than the usual but very nice white wine we had them cooked in coconut milk, chilli, lime, and ginger. Well worth trying at home or indeed on board. The funny thing is that we didn’t see any mussel beds around Inishbofin, lots in Loch Spelve Mull and since we have seen a huge amount in Bantry Bay . I would suggest use powdered spices; throw everything in at once; bring to the boil and when the mussels open, serve with “sprig of parsley” or not.