Best The Drunken Mussel Is An Irish Favourite Recipes

DRUNKEN MUSSELS

Drunken Mussels image

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!

Provided by Chef John

Categories Seafood Shellfish Mussels

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

Steps:

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
Serve with grilled bread and lemon wedge.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g

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

Ingredients

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

DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS

Drunken Mussels with Chorizo and White Beans image

This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes-and next to no cleanup.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 ounces dried chorizo, thinly sliced (1/2 cup)
1 shallot, minced
2 cloves garlic, thinly sliced
1 cup dry white wine, such as Sauvignon Blanc
1 pint cherry tomatoes, halved (2 cups)
1 can (15 ounces) white lima or cannellini beans, drained and rinsed
2 pounds mussels, cleaned
Kosher salt
2 tablespoons chopped fresh parsley leaves

Steps:

Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

THE DRUNKEN MUSSEL IS AN IRISH FAVOURITE

The Drunken Mussel is an Irish Favourite image

St. Patrick's Day is upon us once more, bringing waves of green clothing and face paint, sparkling shamrocks - and most enjoyable of all - cold beer. For those looking for an authentic and fun Irish inspired meal to accompany their celebrations, they need look no further than fresh cultivated Atlantic Canadian drunken mussels.

Provided by Mary Jenny

Categories European

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs fresh blue cultured mussels
1 tablespoon butter or 1 tablespoon margarine
1/4 cup celery, finely chopped
1/4 cup shallots or 1/4 cup sweet onion, finely chopped
1 pinch salt and pepper
12 ounces beer (1 bottle)
1 lemon, cut into wedges
chopped flat leaf parsley

Steps:

Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add the beer and fresh mussels.
Cover and steam over high heat until the mussels are open (6-8 minutes).
Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.

Nutrition Facts : Calories 376.7, Fat 10.4, SaturatedFat 2.8, Cholesterol 111.2, Sodium 1107.5, Carbohydrate 18.2, Fiber 0.3, Sugar 0.3, Protein 45.7