Ingredients (Serves 4)

For the Mussels (Platinum 4 QT):

• 2 lbs fresh mussels, cleaned and debearded

• 2 tbsp Irish butter

• 1 medium shallot, finely diced

• 3 garlic cloves, minced

• 1 leek (white part only), thinly sliced

• ½ cup Irish whiskey (such as Jameson)

• 1 cup heavy cream

• ½ cup fish or vegetable stock

• 1 tsp Dijon mustard

• 2 tbsp fresh parsley, chopped

• Freshly ground black pepper

For the Colcannon Mash (traditional Irish side):

• 2 lbs Yukon Gold potatoes, peeled and cubed

• 1 small head of savoy cabbage, shredded

• 3 scallions, sliced thin

• 4 tbsp Irish butter

• ½ cup warm whole milk

• Salt & pepper to taste

Instructions

Step 1: Prepare Colcannon Mash

1. In a separate pot, boil potatoes until fork tender (about 15 minutes).

2. In the Platinum 4 QT (after mussels are done, or in another pot), sauté cabbage in 1 tbsp butter until softened. Add scallions.

3. Mash potatoes with milk and remaining butter. Stir in cabbage-scallion mixture. Season generously.

Step 2: Cook the Mussels (Platinum 4 QT)

1. Heat butter over medium heat. Sauté shallots, garlic, and leek until fragrant.

2. Deglaze with Irish whiskey — let it flame off or simmer until reduced slightly.

3. Add stock and bring to a simmer.

4. Add mussels, cover with lid, and steam for 5–6 minutes until mussels open. Discard any that don’t.

5. Pour in cream and whisk in Dijon mustard. Let sauce thicken slightly.

6. Stir in parsley and season with black pepper.

Step 3: Serve

• Plate mussels in a deep bowl, ladle whiskey cream sauce over.

• Serve alongside a hearty scoop of Colcannon mash.

• Garnish with a drizzle of extra cream and fresh parsley for presentation.