From Dublin Pubs to Your Table: Guinness & Garlic Mussels
Details
Stout-steamed mussels, garlicky broth
Ingredients
Instructions
Prepare the Mussels
Before you begin, scrub the mussels under cold running water to remove any debris. Pull off the fibrous "beard" from each mussel. Give them a final rinse. Discard any mussels that are cracked or remain open after being tapped firmly.
Sauté the Aromatics
Place a large stockpot or Dutch oven over medium heat. When the pot is hot, add the butter, minced shallot, and minced garlic.
Combine and Steam
Add the cleaned mussels to the pot along with the minced thyme, Guinness stout, and half-and-half.
Cook
Stir the contents once or twice, then cover the pot. Cook for 6 to 8 minutes, or until the mussels have opened. Be sure to discard any mussels that do not open during the cooking process.
Serve
To serve, divide the mussels among four shallow bowls. Ladle the delicious Guinness and garlic broth over them. Sprinkle generously with fresh parsley and serve immediately with lemon wedges and plenty of crusty bread to soak up every last drop of the sauce.
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