Ingredients

• 2 pounds fresh Mediterranean mussels, scrubbed, debearded, and rinsed in cold water
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 tablespoon minced flat leaf parsley, plus extra to garnish
• 1 1/2 teaspoon minced fresh thyme
• 1/2 cup Guinness
• 1/2 cup half-and-half
• 2 tablespoons unsalted Kerrygold Irish butter
• Lemon wedges for serving
• French bread for serving

Preparation 

1. Put a stockpot or Dutch oven over medium heat.  When the pot is hot, add the mussels and remaining ingredients and cover immediately (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6-8 minutes, or until the mussels open.
2. To serve, divide the mussels among shallow bowls and ladle the broth over them.  Sprinkle with parsley and serve with a wedge of lemon and slices of bread to sop up the juice.

Serves 4

Recipe and photo courtesy The Irish Pub Cookbook