Go Back
–+ servings
Two pottery bowls of Guinness Cream Mussels with slices of sourdough bread

Guinness and Cream Mussels

Tammy Circeo
Inspired by a recipe in an Irish Pub Cookbook
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Dinner
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 2 pounds fresh mussels debearded and rinsed in cold water
  • 2 shallots chopped small
  • 4 cloves garlic chopped small
  • 1 Tablespoon fresh parsley chopped
  • 4-5 sprigs fresh thyme
  • ½ cup Guinness
  • ½ cup half-and-half
  • 2 Tablespoon butter Kerrygold
  • lemon wedges for serving
  • crusty bread for serving

Instructions
 

  • Heat a large Dutch oven over medium heat.
  • Add the shallots and saute until they are translucent, 3-5 minutes. Add the garlic, parsley, thyme, Guinness, half-and-half, and butter.
  • Add the mussels and cover the pot. Cook for 6-8 minutes or until the mussels open. Discard any that do not open.
  • To serve, dish the mussels into shallow bowls and ladle the broth over them. Serve with a lemon wedge and slices of crusty bread to sop up the juice.
Keyword cream, guinness, mussels
Tried this recipe?Let us know how it was!