6. Add diced potatoes. 7. Add mussels and cover. 8. Steam mussels just until they open. 9. Add cod, smoked cod and scallops, and heat through, being careful not to overcook the seafood.

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.

Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast bread, topped with a small frill of fresh Lollo Rosso.

Scrub the mussels and make sure they’re shut tight – throw them out if they’re not. Heat a pan over high heat and when hot add the wine or cider. Add the mussels and cook for 1 and a half ...