Mussels in Guinness Cream Sauce – Recipe Tuesday

Yes, we’re still in Ireland enjoying the delicious foods of the Emerald Isle. We just HAD to taken another visit to the Guinness Storehouse in Dublin and this time we lucked up on one of their daily cooking demonstrations. At 12 noon, 1pm and 2pm daily on Floor 5, you’ll get a chance to sample some of the favorite recipes made, of course, with Guinness beer. One of the cooks explained that her mother and grandmother always kept a bottle or two of Guinness in the pantry just for use in flavoring dishes!

Without further ado, we’d like to share one of our favorites – Mussels in Guinness Cream Sauce. A perfect addition to a Sunday lunch or with a loaf of warm, crusty bread to soak up the delicious broth as meal by itself.

Ingredients to serve 6

2-2 1/2 pounds of fresh mussels in shell

300ml cream

200ml fish stock

330ml Guinness Extra Stout (small bottle or share a large one with the recipe)

1 bay leaf

knob of butter

1 tablespoon chopped fresh dill

1 onion, diced

1 carrot, diced

1 stalk celery, diced

juice of 1/2 lemon

To cook:

In saucepan, fry the butter, onion, carrot, and celery for 2-3 minutes. Add the Guinness beer, fish stock, bay leaf and simmer until reduced by half. Add the cream and reduce by half again. Add the mussels and cook for 2-3 minutes until all the shells have opened. Then add the dill and sprinkle with lemon juice.

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If you’ve enjoyed these recipes using Guinness, please take a look at the Guinness Recipes page. Here you’ll find video demonstrations from their Executive Chef of favorite recipes including Guinness Chocolate Mousse, Guinness Cured Irish Salmon, and Guinness Chocolate Truffles (these I’m definitely making for the holidays!). With 3 different beer varieties to pair with food – Guinness Draught, Foreign Extra Stout, and Extra Stout – the recipes variations to try are endless!

Enjoy!