Bring a bit of Ireland into your kitchen this St. Patrick's Day. Some of the best of Ireland to be imported into the States, Bailey's Irish Creme and Guinness, are used in these unique recipes by chef Matthew Murphy, originally from Dublin, Ireland. The chef at the Ritz Carlton in New Orleans, he was invited on "Today" to share his favorite recipes from his homeland.
Dublin Bay Seafood CoddleMatthew Murphy
In a large pot, sauté the bacon, sausage, garlic, leeks and shallots in butter for 5 minutes. Add the water and potatoes and bring to a boil. Turn down the heat and simmer for 10 minutes. Add the mussels, prawns, cockles, parsley, thyme and bay leaf and continue to cook for another 5 minutes. When the potatoes are soft enough to break apart, the coddle is done. Season to taste with salt and pepper. Garnish with chopped chives.
Seafood coddle is best served with and crusty, thick slices of bread and Irish cheddar cheese.