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6 oysters opened per person

250g plain flour

100g corn flour

100g rice flour

1tsp baking powder

1 litre sparkling water

1tsp curry powder

Salt to taste

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Bind all dry ingredients together an whisk in enough sparkling water to form a light batter add the salt

I like to put about 10 ice cubes in the batter to keep it cold an crisp

Dip each opened shucked oyster into the batter to coat an deep fry at 190oc for 20 seconds , drain on kitchen paper season with salt an serve with a spicy dipping sauce

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When you’re cooking with mussels do make sure that they’re as fresh as possible. I got mine straight off the Celtic Harvester as skipper Brian Cunningham unloaded his haul from Carlingford Lough onto the quayside in Warrenpoint. ÌýNever cook mussels that are already open and won’t close when you give them a gentle tap.

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1.5kg fresh mussels

2 shallots finely chopped

1 stick of celery finely shopped

1 fat clove of garlic finely chopped

120mls dry white wine

15g butter

1 bay leaf

2 sprigs thyme

Handful of chopped flat leaf parsley

*OptionalÌý 100ml of double cream

Method

Heat the butter in a heavy bottomed saucepan and gently fry the onion, celery and garlic for a few minutes until softened.

Turn your mussels into the pan remembering to discard any that are already open and don’t close up again after a gentle tap.

Add your wine, bay leaf and thyme, turn up the heat and cover the pot.

The mussels will cook within 3-4 minutes, and you just need to give the pot the occasional good shake.

When the mussels are opened they’re ready.Ìý Add the chopped parsley to the potÌý – and if you want to add some double cream to make the sauce a little richer you can, although I tend not to bother.

Tip everything out of the pot into a large bowl, this time discarding any mussels that remain closed.

Serve straight away with lots of crusty bread to mop up the delicious juices.

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