Dulse Recipes

The dulse as provided by us is suitable for use in either cooking or can be eaten as is (the way I personally prefer to eat dulse), this herb has a salty "sweet" taste, in some cases it may be necessary to soften for a short period by exposing to humid air, or it can be softened after a brief immersion in water. Dulse can be chopped up and added to salads or sandwiches, providing the dish with a salty red garnish, packed with the crisp taste of sea salt.

Before cooking dulse, the seaweed is best washed briefly under cold water to soften, then it can either be cut into strips and fried, or as some of my local customers prefer, boiled with bacon and some cabbage (a firm Irish dinner favourite !!). Dulse can be added to vegetable soups, where it is best added 10 minutes before the soup is ready, so as to thicken the soup.

Dulse can be baked into bread or as another local customer of mine has suggested, it can be baked into carrot cake. Dulse can be sautéed is some vegetable or olive oil and ingested as a condiment, or toasted as purchased over a low flame to produce chips which have a nutty taste. Overall dulse is a very versatile herb.

Dulse Garlic Bread:

Dulse Garlic Sea Seasoning


Your Choice of Bread

Make the dulse and garlic sprinkle seasoning by lightly frying some dulse in a pan for a few seconds without oil (alternatively you can roast some dulse), then crush and add some garlic salt to taste. Spread liberal amounts of butter on regular or trench bread slices. Sprinkle on dulse garlic sprinkle seasoning until butter is covered thinly. Place under a grill or out in a toaster.

Fruits Of The Sea:

48 large, plump mussels

1 pint fish stock

170 g/6 oz cooked, plain risotto

30 g/1 oz of dried Dulse/Dillisk

1 tbsp finely chopped sweet cicely or dill

1 tbsp finely grated Parmesan

Black pepper

1 glass wine

Wash and shred the dulse/dillisk. Scrub the mussels, removing the beards. Cool and remove the shellfish. To make the soup heat the stock, strain in the mussel-cooking liquid, then add the risotto and dillisk. When it is at boiling point add the mussels and cook for 30 seconds. Stir in the chopped herbs and season as necessary. Heat a glass each of water and white wine until boiling and add the mussels. Cook over a high heat until the shells open. Spoon into warmed soup bowls and add a little cheese. Yummy. (Anon.).

Dulse and Carrot cake:

25 g/ 1 oz. dried Dulse/Dillisk, soaked for 5 minutes in water

110 g/ 4 oz melted butter

1 large carrot, grated

4 eggs

50 g/ 2 oz castor sugar

Pinch of salt

250 g/ 9 oz plain flour

11/2 tsp baking powder


Dulse Fried Oyster Mushrooms:

There are 2 mixtures to prepare,
Flour Mixture: 1 tsp Dulse flakes,

pulverized 1/2 tsp Garlic powder

1/4 c All-purpose flour salt & black pepper

Liquid Mixture:

1/2 tsp Dulse flakes

1/4 tsp Garlic powder

1/2 c Water

Bread Crumb Mixture:

2 c Fresh breadcrumbs

4 ts Dulse flakes

1/2 ts Garlic powder

1 1/2 c Safflower oil

4 oz Oyster mushrooms, rinsed

Combine the ingredients for the three mixtures separately & set aside. Line a baking sheet with absorbent towels. Heat oil to 350F in a medium-sized saucepan, about 5 minutes over medium heat. Dredge mushrooms in flour mixture. Shake off excess flour & dunk in the liquid, before rolling in the breadcrumbs. Fry in the hot oil for 45 seconds each side, they should be golden brown. Drain & serve. (Exported from MasterCook).

It is worth bearing in mind that during the prearation process, the soaking of either dulse or Irish moss in water for too long, could possibly extract a large proportion of the mineral content, which is undesirable. It is also particularly advisable to use the soaking water in which the seaweed was prepared in for the cooking stages.

Find mouth watering Irish/carrageen moss recipes here