Mussels In Guinness Garlic Recipes

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MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS IN GUINNESS & GARLIC



Mussels in Guinness & Garlic image

This recipe is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years. "The Brazen Head" is known for providing good food and drink, traditional Irish music, and, of course, lively conversation. Pub grub has always been some of my favorite food. Don't wait for St. Patrick's Day to enjoy this wonderful dish!!!

Provided by Alan in SW Florida

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs fresh mussels, scrubbed, debearded, and rinsed in cold water
1 shallot, minced
3 garlic cloves, minced
1 1/2 teaspoons minced fresh thyme
1/2 cup Guinness stout
1/2 cup half-and-half
2 tablespoons unsalted butter (preferably Kerrygold Irish Butter)
2 tablespoons fresh minced parsley, for serving
lemon wedge, for serving
fresh French bread, for serving

Steps:

  • Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients (except the parsley, lemon wedges, and bread) Cook, stirring once or twice, for 6 to 8 minutes, or until mussels open. Discard any that do NOT open.
  • To serve, divide the mussels among shallow bowls and ladle the broth over them.Sprinkle with the fresh parsley, and serve with a lemon wedge and slices of bread to sop up the juices.

Nutrition Facts : Calories 446.3, Fat 14.3, SaturatedFat 6.8, Cholesterol 90, Sodium 678.1, Carbohydrate 24.1, Fiber 0.1, Sugar 0.1, Protein 29.9

MUSSELS IN GUINNESS



Mussels in Guinness image

The ultimate French comfort food. Serve with crusty bread to soak up the delicious sauce.

Provided by tonz1981

Time 20m

Yield Serves 2

Number Of Ingredients 11

A knob of butter
1 shallot, finely chopped
2 garlic cloves, chopped
2 rashers of smoked streaky bacon, finely chopped
A small bunch of fresh thyme leaves, chopped
A small bunch of fresh parsley, chopped
1 bay leaf
Sea salt and freshly ground black pepper
1 kg mussels, cleaned
250g Guinness
50ml cream

Steps:

  • Melt the butter in a large lidded saucepan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon becomes golden brown. Add half the thyme and parsley along with the bay leaf and a little salt and pepper to season.
  • Add the mussels to the pan. Discard any that are open and won't close when you tap them sharply. Add the Guinness and bring to the boil.Turn down the heat to simmer and place the lid on the pan. Leave for 3-5 minutes or until the mussells have opened from the steam.
  • Remove from the pan and discard any unopened mussels. Add the cream and remaining herbs. Check the seasoning.
  • Serve hot with bread and butter and a nice rocket salad with a crisp glass of Chardonnay.

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
  • Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

MUSSELS IN GARLIC BUTTER SAUCE



Mussels in garlic butter sauce image

A great recipe for a light mid week meal. Very tasty, healthy and quick to make.

Provided by afronia1

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
  • Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
  • Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
  • Place the mussels into individual dishes, discarding any mussels that won't open.
  • Mix together the remaining butter, garlic and chopped parsley.
  • Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

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Top Asked Questions

How do you cook mussels and Guinness together?
Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Guinness. Boil, then lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones). Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.
What is the best way to cook mussels on the grill?
In a pan, melt the butter and sweat the shallot, garlic and bacon for 4 to 5 minutes. Add half the herbs, the bay, and a pinch of sea salt and black pepper. Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Guinness.
How do you cook mussels in a Dutch oven?
Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients (except the parsley, lemon wedges, and bread) Cook, stirring once or twice, for 6 to 8 minutes, or until mussels open. Discard any that do NOT open.
What do you do with mussels after cooking?
Discard any broken mussels. If any mussels are open and resist being closed, discard them. In a large stockpot set over medium heat, melt the butter. Once it's hot, add shallots, garlic, and salt. Add the wine and bring to a boil.

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