Mussels In Guinness Cream Sauce Recipe

Publish Date
Tuesday, 17 March 2015, 12:42PM

Celebrate the luck of the Irish with our ultimate St. Patrick's Day dishes!

Serves: 6

1kg fresh mussels on their shells
300ml cream
200ml fish stock
330ml GUINNESS extra stout (small bottle)
1 bay leaf
Knob of butter
1 Tablespoon of chopped fresh dill
1diced onion
1diced carrot
1diced celery
Juice of half lemon


  1. In a saucepan place the butter, onion, carrot and celery, and fry for to 2-3 minutes, being careful not colour.

  2. Add the GUINNESS, fish stock, bay leaf and simmer until reduced by half.

  3. Add the cream and reduce by half again.

  4. Add the Mussels and cook for 2 – 3 minutes until all the shells have opened, and then add the dill & lemon juice.

  5. Serve with a slice of bread.

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