Cooking With Mussels

The following is a popular pub appetizer.

Serves 4.

Ingredients:

• 2 lbs. of fresh mussels
• 2 shallots, minced
• 5 cloves of garlic, minced
• 2 tbsp. of fresh parsley, minced
• 3 tsp. of fresh thyme, minced
• 1 cup of Guinness
• 1 cup of half-and-half
• 4 tbsp. of unsalted butter
• Lemon wedges (for serving)
  
• French bread (for serving)
  

Instructions:

1. Purge, clean and debeard the mussels.
2. Combine all the ingredients in a large stockpot over high heat.
3. Cook until the mussels open (about 8 minutes)
4. Discard any unopened mussels.
5. Shuck the mussels and save a few of the best shells for decoration. Do not let the mussels dry out.
6. Distribute the liquid and mussels between 4 shallow bowls. Place a few the saved shells for decoration.
7. Garnish with some parsley and serve with plenty of French bread and a wedge a lemon.

This recipe is an adaptation from: Margaret Johnson's The Irish Pub Cookbook.