Prep 5 mins
Cook 0 mins
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.
- 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
- 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.
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!