Loaded with garlic (it’s okay as long as your date eats them too!), and the slight bitterness of the Guinness make these mussels perfect. Serve as an appetizer or a full dinner. But always with some crusty bread.
If you ever get to Ireland, you must visit the Killary Fjord. Ireland’s only fjord and some of the most spectacular scenery on the island. There is a musselry there, and a wonderful boat ride you can take a tour. Definitely worth the trip.
I’m not going to tell you all my Ireland secrets, you’ll have to join me on our next GráBia Irish Food Tour (wink), the April trip is booked, but Anne and I hope to hold another tour in October. But I will share my mussel secret! Guinness and Garlic, oh my.
What you’ll need to make Garlicky Guinness Mussels
- Garlic, and a lot of it!
- Guinness, not too much
- Mussels, be sure they are closed and fresh, toss if they are open and don’t close when tapped on the counter
- A touch of half & half or cream and some fresh thyme
- A few other ingredients to boost the flavor of the broth
What to look for when purchasing mussels
- Be sure the mussels are closed up tight
- Discard if they don’t close up when tapped together or on the counter
- Mussels are alive, be sure they are before cooking
- The opposite is true after they are cooked. Be sure they open up after cooking, if not, toss them out
Garlicky Guinness Mussels
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: Irish
Description
Mussels have been a staple in Ireland for years. Paired with garlic and a touch of Guinness, it’s the perfection. Enjoy as an appetizer or as a full meal, but be sure to serve with some crusty bread, or better yet, Irish Soda Bread.
Ingredients
- 2 lbs. mussels*, rinsed in cold water, scrubbed and de-bearded
- 2 tablespoons Irish butter (Kerrygold is awesome!)
- 1 large shallot, minced
- 5 garlic cloves, minced
- 1 long red chili (or jalapeño), finely minced
- 2 teaspoons fresh thyme, minced
- 1/2 cup Guinness
- 1/2 cup half & half
- A handful of fresh Italian parsley, roughly minced
- Flaky sea salt (such as Maldon)
- Fresh cracked black pepper
- 1 lemon, cut into wedges
- Crusty Irish Soda or sourdough bread for dunking
Instructions
- Place a heavy-bottomed large skillet over medium-high heat. Add the butter and shallots and sauté for about 3 minutes until they are translucent and soft. Then add the garlic, chili, and thyme then sauté another 30 seconds or so.
- Add the mussels to the pan, and pour in the Guinness. Stir, cover, and bring to a boil for about 3 minutes. The mussels are cooked when they open up. Once they have opened up, stir in the half & half, and parsley. Stir to combine and bring to a low simmer.
- Taste the broth and add a good pinch of flaky salt and fresh cracked black pepper.
- Now quickly tip your mussels onto pre-heated bowls (as is the Irish way!) and pour a lavish portion of the Guinness broth over the top. Give a good shot of lemon juice over your bowl and serve with crusty bread and enjoy your heart out!
Sláinte
*be sure your mussels are closed tight before you add them to the pan. If they aren’t, they are dead, don’t eat them. Same goes for after the mussels are cooked, make sure they open up, otherwise toss them.
Thanks for reading, let me know if you try the recipe or any of my recipes.
Happy St. Patrick’s Day, stay safe. And remember:
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