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St. Patrick's Day: Mussels in Garlic and Guinness

Source of Recipe


From "The Irish Pub Cookbook" by Margaret Johnson



List of Ingredients



• 2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
  
• 1 shallot, minced
  
• 3 cloves garlic, minced
  
• 1 Tbsp minced fresh flat-leaf parsley, plus extra for garnish
  
• 1½ tsp minced fresh thyme
  
• ½ cup Guinness
  
• ½ cup half-and-half
  
• 2 Tbsp unsalted Kerrygold Irish butter
  
• .
  
• Lemon wedges, for serving
  
• French bread, for serving
  






Instructions



1. Put a stockpot or Dutch oven over medium heat.
   When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6 to 8 minutes, or until the mussels open. Discard any that do not open.
   
   To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley, and serve with a wedge of lemon and slices of bread to sop up the juice.
   
   Serves 4