St. Patty’s Day = Mussels Steamed in Guinness Cream
Motivated by some super fresh mussels at my fave fish monger -1 Fish 2 Fish in Langley, I cooked up a tasty batch of steamed mussels in a Guinness cream, they are delicious but the crusty bread is important !
Here it is…
2 lbs. of fresh mussels
1 small yellow onion finely chopped
2 shallots, minced
5 cloves of garlic, minced
2 tbsp. of fresh parsley, minced
1 cup of Guinness
½ cup of half-and-half
4 tbsp. of unsalted butter
Chunks of fresh French bread (for serving)
Wash the mussels thoroughly, discarding any with broken or open shells. In a large stockpot over high heat sauté the onion and garlic in the butter. Add the Guinness and the cream – bring to a boil – cook for aprox. 5 minutes allowing the liquid to reduce slightly. Add the cleaned mussels and cook them until they open – approximately 8 minutes. Discard any unopened mussels. Transfer mussels to warm bowls and spoon juices over them. Garnish with fresh parsley and serve with plenty of French bread for sopping up the sauce.
Makes appetizer portions for 4 or dinner for 2
