Ireland’s Food Board, Bord Bia’s #FlexYourMussels campaign will kick off on Feb 13th and runs to the 26th. Their aim is to instill confidence in Irish consumers and reassure them that not only are mussels quick and easy to prepare but they are also great value, tasty and best of all, they are packed full of nutrients.  

Mussels have been consumed by humans for thousands of years and there’s little wonder considering their impressive nutritional profile. They contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins. Plus, they give you a shot of important minerals, such as zinc, which helps build immunity. Mussels even contain levels of iron and folic acid to rival red meats.

Add in the fact that they are available almost everywhere in the world, so are locally sourced, are great value, it’s surprising that they’re not more readily eaten at family tables. Perhaps it is the preparation that unnerves people.

Read more: The 8,000-year history of Irish cuisine

Here’s a short video from Bord Bia on how to clean mussels:

Below they’ve provided the recipe for a classic dish, moules marinières. This one is certainly surprisingly simple and quick to make.

Serves: 2 as a starter, one as a main course.

Time: 10 minutes


- 1kg mussels,

- A knob of butter 1 shallot

- Finely chopped 1 clove of garlic, peeled and crushed

- 60mls white wine

- Chopped parsley, to serve


- Set a large saucepan over a medium heat.  

- Melt the butter.  

- Add the chopped shallot and garlic and cook for a couple of minutes.

- They should soften but not brown.

-  Add the wine and mussels, turn the heat up to high and cover tightly with a lid.

- Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly.

-  Discard any that have not opened.

- Remove the pan from the heat to stop the mussels cooking any further.

- Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

- Serve with lots of crusty bread.

Nutritional Analysis per serving:

-  Energy:  424kcal

- Protein:  20g

- Carbohydrate: 47g

- Fat:  15g

- Iron:  6.47mg

Read more: The real feel of old Ireland with a hearty chowder recipe

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