Guinness Mussels
Mussels with Irish flair
Ingredients
- 2 tablespoons unsalted butter preferably Irish such as Kerrygold
- 2 medium shallots cut in rings
- 4 medium garlic cloves minced
- 1-1/2 teaspoons minced fresh thyme
- 1/2 cup Guinness Draught Beer aka traditional Guinness
- 2 pounds mussels
- 1/2 cup half and half see Notes
- 1 tablespoon minced fresh parsley
- Serve with baguette or rustic bread slices
Instructions
- In a large Dutch oven (4 to 5 quarts) or braiser with a lid, heat butter until melted over medium-low heat.
- Add shallots and cook, stirring, until soft, about 3 minutes.
- Add garlic and thyme and cook, stirring, about 1 minute.
- Add Guinness and bring to a simmer.
- Add mussels, cover, and cook (over medium-low heat), undisturbed, until the mussels open, about 5 to 6 minutes. Discard any mussels that do not open up.
- Remove the pan from heat and stir in the half and half.
- Sprinkle parsley over the mussels prior to serving.
- Serve warm with baguette or rustic bread slices.
Notes
- You can use heavy cream in place of half and half.
