With delicate fronds and a deep pink colour, Irish Moss has a long history in Western cuisine. It is a good gelling agent suited to desserts and savoury dishes alike. It is traditionally used in the treatment of colds. It is harvested by hand where it is cut just above the root to ensure the re-growth of the algae.
To rehydrate: Soak in cold water for up to 5mins with a little salt
Salted: Wash salt off thoroughly before use
Fresh: Rinse thoroughly before use
Gel: Simmer in milk or water for around 10-20 mins, strain before use.
For best results, simmer for around 10 mins before eating (no longer than 30 mins) .For a stiff gel it is possible to simmer for a little longer.
Goes well with: Fish and seafood, milk, citrus, vinegar, ginger, honey, foie gra.
Boil/Steam in pasta sauces, with rice/risotto, accompaniment to fish, added to fish pies, stews, patties and croquettes.
Bake use as a bed for baked fish and chowders.
Cold Pickled, added to salads.
Thickener Sauces and soups.
Gel ice cream, jelly, mousse and blancmange.
High in: Protein, Fibre, Iodine, Calcium, Carrageenan, Antioxidants
Contains: Magnesium, Copper, Sulphur
Free delivery in Ireland for orders over €40. We now ship using Fastway Couriers. If you prefer delivery with An Post please contact us.
There is currently a delay with both our carrier & An Post. This is due Black Friday & the Festive period. Unfortunatly this is out of our control. We are doing our very best and very much appreciate your patience and continued support.
Fastway & An Post are running Approximately 4 days behind.
Shipping details are here