Guinness & Garlic Mussels

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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!

Monahan's Seafood

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