Recipe by Mary Jenny
St. Patrick's Day is upon us once more, bringing waves of green clothing and face paint, sparkling shamrocks – and most enjoyable of all – cold beer. For those looking for an authentic and fun Irish inspired meal to accompany their celebrations, they need look no further than fresh cultivated Atlantic Canadian drunken mussels.
Top Review by beherenow
I made these for a St. Patrick's Day appetizer - they were absolutely delicious! I didn't have celery, but they were fantastic nonetheless. Everyone loved them, even one person who does not particularly care for mussels. Thank you for the recipe!
- 5 lbs fresh blue cultured mussels
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄4 cup celery, finely chopped
- 1⁄4 cup shallots or 1⁄4 cup sweet onion, finely chopped
- 1 pinch salt and pepper
- 12 ounces beer (1 bottle)
- 1 lemon, cut into wedges
- chopped flat leaf parsley
Directions See How It's Made
- Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
- Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add the beer and fresh mussels.
- Cover and steam over high heat until the mussels are open (6–8 minutes).
- Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.