Brazen Head Mussels in Garlic and Guinness

From the Brazen Head in Dublin, one of the oldest pubs in Ireland, comes this popular appetizer. Try it for St. Patrick's Day.

This hearty starter bursts with flavor.

Yield: 4 servings

Ingredients

• 2 pounds fresh mussels, scrubbed, debearded and rinsed in cold water
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 tablespoon minced fresh flat-leaf parsley, + extra for garnish
• 1 1/2 teaspoons minced fresh thyme
• 1/2 cup Guinness
• 1/2 cup Half-and-Half
• 2 tablespoons unsalted Irish butter
• Lemon wedges for serving
• Fresh bread for serving

Instructions

1. Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6 to 8 minutes or until the mussels open. Discard any that do not open.
2. To serve, divide mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley and serve with a wedge of lemon and slices of bread to sop up the juice.

Attribution

The Irish Pub Cookbook