Guinness & Garlic Mussels
This recipe originates from The Brazen Head in Dublin, Ireland. Serves 4.
- 2 pounds fresh mussels
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons unsalted Kerrygold Irish butter
- 1 1/2 teaspoons minced fresh thyme
- 1/2 c Guinness
- 1/2 c half-and-half
- 1 tablespoon minced fresh Italian parsley
- Lemon wedges
- Crusty baguette
Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the butter, garlic and shallots and cook for about a minute until fragrant, then add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook for 6 to 8 minutes, or until the mussels open. Discard any that do not open.
Divide the mussels among shallow bowls and ladle the broth over them. Garnish with parsley and serve with a lemon wedge and slices of crusty baguette to sop up the broth. Happy St. Patty’s Day!
