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!
