Guinness-Steamed Mussels with Garlic & Herbs

This dish is a rich, comforting way to enjoy mussels, combining the bold, malty flavor of Guinness with aromatic garlic and fresh herbs. The stout adds warmth and a touch of bitterness that complements the briny mussels, while thyme and parsley bring brightness to the broth.

Perfect for a cozy dinner or a shareable appetizer, these mussels are served in a fragrant broth that’s just begging for crusty bread to soak up every drop.

Best of all? It’s simple to prepare but sure to impress.

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Cook Time: 20-25 minutes

Serves: 4

Ingredients:

• 2 lbs (900g) fresh mussels, cleaned and debearded

• 1 tablespoon olive oil

• 4 cloves garlic, minced

• 1 small shallot, finely chopped

• 1 cup Guinness beer (about half a can)

• 1/2 cup chicken or vegetable broth

• 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)

• 1/4 cup fresh parsley, chopped (plus extra for garnish)

• Salt and pepper, to taste

• 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)

• Crusty bread, for serving

Method:

1. Prepare the Mussels:

   • Rinse the mussels under cold running water. Remove any beards and scrub the shells to remove any dirt. Discard any mussels that are open and do not close when gently tapped.

2. Sauté the Aromatics:

• In a large, heavy-bottomed pot (preferably with a lid), heat the olive oil over medium heat. Add the garlic and shallot and sauté for 2-3 minutes until fragrant and softened, but not browned.

3. Add the Liquids:

• Pour in the Guinness beer and chicken broth, stirring to combine. Bring the mixture to a simmer and allow it to cook for about 2 minutes to reduce slightly.

4. Season:

• Add the thyme, parsley (reserving some for garnish), salt, pepper, and red pepper flakes (if using). Stir to combine, then taste the broth and adjust the seasoning if needed.

5. Steam the Mussels:

• Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes. Shake the pot occasionally to ensure even cooking. The mussels are done when their shells have opened. Discard any mussels that remain closed.

6. Serve:

• Using a slotted spoon, transfer the mussels to a serving bowl, discarding any unopened ones. Ladle the garlic-herb Guinness broth over the mussels. Garnish with extra parsley and serve immediately with crusty bread to soak up the delicious broth.

Tips:

• If you prefer a stronger beer flavor, feel free to add a bit more Guinness, but be cautious not to overpower the delicate taste of the mussels.

• For extra richness, you can add a tablespoon of butter to the broth right before serving.