Mussels in Guinness

Steamed mussels in a Guinness sauce. This mussels recipe is a great crowd-pleaser and the Guinness sauce will keep your guests guessing!

by David Loftus
Serves
2
Course
Main
Prep. Time
10 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Melt the butter in a large lidded pan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon golden brown. Add half the thyme and parsley to the pan, along with the bay leaf and a pinch of salt and pepper.

2

Add the mussels to the pan, throwing away any that are open and that will not close when you tap them sharply, then pour in the Guinness. Bring to the boil, then turn down the heat to a simmer and place a lid on the pan. Leave for 3-5 minutes, or until the mussels have steamed open.

3

Remove the pan from the heat and discard any unopened mussels. Stir in the cream, and add the rest of the parsley and thyme. Taste the sauce and adjust the seasoning if necessary.

4

Serve immediately, with fresh brown soda bread, salty butter and a rocket salad.

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