The rich flavour of Irish stout gives this simple dish of steamed mussels plenty of depth. A spicy kick from a generous amount of freshly ground black pepper balances everything nicely. Mussels are a great choice when having a crowd over, because it takes only minutes to steam a large amount. About pound (225g) per person is a good size for an appetizer, or you can serve 1 pound (454g) per person with a side of french fries for a main course. Have some Irish soda bread on hand for sopping up the delicious broth left in the bowl.
Courtesy of Derek Bocking.
Directions for: Steamed Mussels with Irish Stout and Black Pepper
Ingredients
900 g (2 lbs) mussels
1 medium sized onion, thinly sliced
70 g (2 oz) butter
300 mL Guinness or other stout beer
4 g (2 teaspoons) freshly ground black pepper
Directions
1. Rinse the mussels in cold water and then remove any hanging threads (the beards) using scissors or a quick tug. If any mussels are open, tap them with a spoon and if they dont immediately close, discard them.
2. Melt the butter in a large pot on medium-high heat and then add the onions. Sweat the onions until they are translucent and then add the beer & black pepper. Add the mussels to the pot, cover and cook on medium heat, stirring occasionally. They are ready when all the mussels are open, about 5 to 8 minutes.
3. Serve with bread and french fries.
See more: St Patrick's Day, Seafood, European, Main, Appetizer, Cocktails/Alcohol, Quick and Easy