Smart Choices for St. Patrick's Day

by Laura Donnelly — March 12, 2007

Being mostly Irish, I am allowed to say that most Irish food is downright ghastly.
The native "cuisine" is heavy and dull, like English and Scottish food, and it's understandable why there are more famous Irish pubs than there are Irish restaurants. Most of the nation's culinary drawbacks stem from a long history of poverty and an inhospitable climate for growing produce of any kind except potatoes.

But somewhere in the limited repertoire of Irish food you can find healthy choices, or modify and modernize some old classics. For St. Patrick's Day there is no need to have corned beef and cabbage--it's not even an Irish dish!

Delicious mussels and salmon abound off the coast of Ireland, the classic colcannon and champ (potatoes with scallions or cabbage) can be lightened, and Irish soda bread is a quick, easy bread that children love and is even better toasted. So celebrate this holiday with a more virtuous menu and treat yourself to an Irish coffee for dessert!

Steamed Mussels

Most mussels nowadays are farmed and do not need soaking or debearding. Adding 1/2 cup clam juice gives the briny broth a bit more flavor.

Serves 4

2 pounds mussels, cleaned
2 Tablespoons vegetable oil
1 onion, diced
1 shallot, finely chopped
1 carrot, finely chopped
1 sprig thyme
5 cloves garlic, thinly sliced
Pepper to taste
1 and 1/2 cups dry white wine

1. In large stock pot, sauté vegetables and thyme in vegetable oil until softened. Pour in wine and simmer about 5 minutes.

2. Add mussels and cover with tight-fitting lid. After about 4 minutes, check to see if mussels have opened. Give pot a stir and cover again for about 2 minutes. Discard any mussels that have failed to open.

3. Serve in large soup bowls with some of the broth and vegetables.