Mussels in Guinness & Garlic Sauce is a wonderful Irish inspired starter item to add to your holiday menu for your Irish themed celebration this coming St. Patrick’s Day or any day you want to enjoy an Irish inspired meal.
We are continuing the countdown of St. Patrick’s Day at The McCallum’s Shamrock Patch Blog and McCallum household- just think 14 more days till the big celebration on March 17th, 2015. Are you all getting as excited as I am?
Last year when I made my Drunken Mussels, I told everyone about the Irish song “Molly Malone” (otherwise known as “Cockles and Mussels” or “In Dublin’s Fair City“) the song has been said to be set in Dublin, Ireland and some say it’s Dublin’s unofficial anthem song.
The song “Molly Malone” tells a legendary tale of a fishmonger who plied her trade on the streets of Dublin, but who died young, when falling ill with a fever. However, to date, there has been no credible evidence that the song is based on a real woman, of the 17th-century era or at any other time in Dublin. Astonishingly enough even without there being any credible evidence, in 1988 the Dublin Millennium Commission backed up the claims of a Mary Malone who died on the date of June 13th, 1699, and proclaimed the 13th of June to be “Molly Malone day”
Below you will find my recipe for Mussels in Guinness & Garlic Sauce to set off your own Irish inspired theme dinner this St. Patrick’s Day with simple to follow instructions…
Mussels in Guinness & Garlic SAUCE
- 1 tablespoon of unsalted butter
- 1/2 cup of fresh pearl onions
- 4 cloves garlic, minced
- 12 ounces of Guinness Stout
- 1 cup of heavy cream
- 2 tablespoons of fresh parsley, + 2 tablespoons chopped
- 1 tablespoon of fresh dill chopped
- kosher salt, to taste
- freshly ground black pepper
- 3 pounds of fresh mussels, in shells, scrubbed
- juice of 1 fresh lemon
- Lemon wedges for serving
- Irish soda bread for serving
- In a large saucepan or Dutch oven place 1 tablespoon of unsalted butter in a pan, place on low heat. Once unsalted butter has melted add 1/2 cup fresh pearl onions to unsalted butter along with minced garlic. Cook on low for 3-4 minutes till softened.
- Once 3-4 minutes have passed add 12 ounces of Guinness stout to saucepan simmer 3-4 minutes before adding 1 cup of heavy cream, 2 tablespoons of fresh parsley, 1 tablespoon of fresh dill chopped, kosher salt and fresh ground pepper to own taste- let reduce by almost half.
- Once the sauce has reduced add 3 pounds of fresh mussels in their shell to the sauce, cook with a lid on for about 3-4 minutes or till mussels have opened.
- Place in large serving dish sprinkle with juice of 1 lemon, garnish with chopped parsley and lemon wedges – serve with Irish Soda Bread.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 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.