Mussels in Ginger Guinness Cream Sauce

This appetizer is a huge hit with seafood fans. It’s easy to make and can be served in the cooking pot with a beautiful loaf of bread to dip into the sauce.

Mussels in Ginger Guinness Cream Sauce

577kcal

5 from 1 vote

Pinterest Facebook Share on X

Share Print

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Easy to make and a perfect way to break bread as an appetizer

Servings 6

Course Appetizer

Cuisine Irish

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 4 pounds mussels
• ▢ 1 1/2 cups heavy cream
• ▢ 1 11.2 oz bottle Guinness Stout
• ▢ 2/3 cup water
• ▢ 1 1/2 tbsp spicy brown mustard
• ▢ 2 shallots large, peeled, cut into chunks
• ▢ 1 tbsp unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 2 pieces ginger peeled, 1 inches long each
• ▢ 1 loaf crusty French bread

Get ingredients with

Get Recipe Ingredients

Equipment

• ▢
  vegetable scrubbing brush
• ▢
  5.5 quart heavy bottomed pot
• ▢
  Cutting board
• ▢
  bottle opener

Method

Prevent Sleep ModePrevent Sleep Mode

1. Scrub mussels with brush. Discard any that are broken. If they are open, tap lightly on the counter. If the mussel is good, it will close. Discard any that are questionable.
2. Peel ginger and cut two pieces, each one inch long
3. Peel and coarsely chop shallots
4. Melt butter on high heat, and add olive oil
5. Toss ginger and shallots into pan. Cook on high heat until nicely browned (about three minutes) Leave in pan for flavor.
6. Add the full bottle of Guinness
7. Add mussels and the water and place lid over the top of pan. Stir when needed to expose mussels to heat. Cook on high heat for about five minutes.
8. Mix mustard into heavy cream and pour the mixture over the top of the mussels. Mix to coat and cook another minute.
9. Serve with French bread

Nutrition

Calories577kcalCarbohydrates47gProtein28gFat31gSaturated Fat16gCholesterol130mgSodium851mgPotassium651mgFiber2gSugar2gVitamin A1181IUVitamin C13mgCalcium113mgIron9mg

Notes

If any of the mussels do not open after cooking, discard.  

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!