In Guinness Sauce, drunken Irish Mussels are fresh mussels deliciously flavored with heavy cream, fresh lemon juice, sweet butter, and various other flavors is a wonderful American Irish tradition in our home. It’s enjoyed slowly with a delicious Guinness beer and bread to sop up the tasty sauces.
The traditional Irish song “Molly Malone” (Cockles and Mussels) is an unofficial anthem for Dublin, and there’s even a statue of the titular fishmonger, which sits in the heart of the shopping district. As the song goes… Her mussels were so fresh that she cried out they were “alive, alive-O!” Enjoying fresh mussels is an Irish tradition… As much as drinking a pint of Guinness is an Irish Tradition.
How to prepare the Mussels:
- Pick out and throw away any bad or defective looking mussels. Mussels should be closed tightly. Tap any open mussels lightly against the counter. They should close up quickly, but if they do not close, throw them away. Toss out any other mussels with open shells. Remove them from the packaging as soon as they get home to allow them to breathe. If they die before they are consumed, the mussels will be poisonous.
- Soak the mussels. Place the mussels in a bowl of clean, cool water. Leave them to soak for 30 minutes. While underwater, they will breathe and filter the water, which will begin to push out any sand from inside their shells.
- Remove the beard from the mussels. Little brown threadlike items may be sticking out from between the shells. This is what we call the beard. Grab the beard and pull it out and towards the hinge end of the mussel. Remove the beard completely and discard it.
- Remove the soaked mussels from the water. Use a slotted spoon to take the mussels out of the bowl. Please place them in a separate clean bowl of water.
- Brush off any debris 1 mussel at a time. Pull the mussels out individually from the second bowl of water and gently scrub at the shell. Rinse them off under running water.
- Pat the mussels lightly with a clean towel to dry. Dump the bowls of water, and cook the mussels any way that is desired
Ingredients needed for Drunken Irish Mussels in Guinness Sauce
- Four pounds fresh Irish Mussels, in their shells
- One and 1/2 cup heavy cream
- Two tablespoons fish sauce
- One bottle Guinness Draught
- Two lemons, sliced
- Two tablespoons fresh lemon juice
- Two tablespoons of real unsalted butter
- Two tablespoon Worcestershire sauce
- Two large shallots, diced
- One large carrot, diced
- Two bay leaves
- One and 1/2 teaspoons fresh ground pepper
- scallions to garnish
Drunken Irish Mussels in Guinness Sauce
- 4 pounds fresh Irish Mussels in their shells
- 1½ cup heavy cream
- 2 tablespoons fish sauce
- 1 bottle Guinness Draught
- 2 lemons sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoon Worcestershire sauce
- 2 large shallots diced
- 1 large carrot diced
- 2 bay leaves
- 1½ teaspoon fresh ground pepper
- scallions to garnish
- In a saucepan place the butter, onion, and carrot, saute for to 2-3 minutes being careful not to overcook.
- Add the Draught Beer, Worcestershire sauce, fish stock, and bay leaves & simmer until reduced by half.
- Add the cream & reduce by half again.
- Add the Mussels and cook for 2 – 3 minutes until all the shells have opened, then add lemon juice.
- Serve with a cold beer and crusty bread