Prep 30 mins
Cook 0 mins
This recipe is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years. "The Brazen Head" is known for providing good food and drink, traditional Irish music, and, of course, lively conversation. Pub grub has always been some of my favorite food. Don't wait for St. Patrick's Day to enjoy this wonderful dish!!!
- 2 lbs fresh mussels, scrubbed, debearded, and rinsed in cold water
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons minced fresh thyme
- 1⁄2 cup Guinness stout
- 1⁄2 cup half-and-half
- 2 tablespoons unsalted butter (preferably Kerrygold Irish Butter)
- 2 tablespoons fresh minced parsley, for serving
- lemon wedge, for serving
- fresh French bread, for serving
- Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients (except the parsley, lemon wedges, and bread) Cook, stirring once or twice, for 6 to 8 minutes, or until mussels open. Discard any that do NOT open.
- To serve, divide the mussels among shallow bowls and ladle the broth over them.Sprinkle with the fresh parsley, and serve with a lemon wedge and slices of bread to sop up the juices.
It was okay, I like it with a dry white wine better, lots of onions and some red pepper flakes.
So easy...so tasty! It was a huge hit at my St. Paddy's Day Dinner! Thank you...