Drunken Irish Mussels in Guinness Sauce are fresh mussels deliciously flavored by 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 the city of 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.
Drunken Irish Mussels in Guinness Sauce
- 4 pounds fresh Irish Mussels, in their shells
- 1 and 1/2 cup heavy cream
- 2 tablespoons fish sauce
- 1 bottle Guinness Draught
- 2 lemons, sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons of real unsalted butter
- 2 tablespoon Worcestershire sauce
- 2 large shallots, diced
- 1 large carrot, diced
- 2 bay leaves
- 1 and 1/2 teaspoons 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 leafs & 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
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.