My recent travels through Ireland left me with a profound revelation: Guinness has the magical ability to make any dish so much better, making it my new favorite ingredient addition—second only to Kewpie mayo, of course. Whether it's enhancing a beer batter for frying or contributing to the richness of a sweet chocolate cake, the malty and savory notes of this Irish brew infuse a special ‘something’ into recipes, and this one is no exception.
Often referred to as Ireland's liquid gold, Guinness is deeply embedded in the country's brewing legacy. Arthur Guinness, fueled by vision and determination, began this journey by signing an extraordinary 9,000-year lease for the St. James Gate Brewery in Dublin. From its origins as a humble porter, Guinness has evolved into a globally recognized stout, encapsulating centuries of Irish craftsmanship and tradition in every pint. Its surprising versatility extends beyond a beverage, serving as an exceptional ingredient that compliments seafood, adding a layer of complexity to various dishes.
In the rich culinary tapestry of Ireland, another abundant staple found nearly everywhere and deeply rooted in its rugged coastline is mussels. Serving as a reliable source of sustainable protein, these mollusks have not only secured a place in traditional recipes but have also become a culinary treasure. It's a common sight at pubs and restaurants to witness people chowing down on mussels while enjoying a pint with friends and family.
In the process of preparing wild mussels, like the ones captured in the photograph below, you might come across what appears to be a clump of hair extending from the side of the shell (yes, I know, ew). Don't be alarmed! This is known as the 'beard,' a natural structure that serves as an anchor for the mussel, enabling it to attach itself to surfaces. While farm-raised mussels are often debearded, it's still important to double-check for any lingering beards! To remove the beard, just pinch it between your thumb and the edge of a paring knife for leverage. Employ a side-to-side motion and give a firm tug.—you’re going to almost like you’re engaging in a game of tug-of-war.
After successfully removing all the beards from the mussels, take a firm scrubbing brush to clean away any excess dirt or sand. Subsequently, purge the mussels in fresh water for approximately 20 minutes. This duration provides ample time for the mussels to expel any remaining sand and dirt.
Before serving, it’s important to incorporate an element of freshness – hence, the oregano! Using our Titanium Shears, pull the stalk of oregano through the herb stripper and pull it through. This will easily remove the leaves in one swift motion with ease.
Every steamed mussel or clam dish requires a side of bread. Something crusty to sponge up all of the flavorful broth! To serve alongside my mussels, I picked up a fresh baguette and sliced it into even pieces using the 10” Serrated Bread Knife. The scalloped edge of the knife is no match against even the toughest exterior loaf.
Every steamed mussel or clam dish demands a side of crusty bread to absorb the delectable broth. For my mussels, I opted for a fresh baguette, sliced into even pieces with the 10” Serrated Bread Knife. Its scalloped edge effortlessly tackles even the toughest crusts!
Shall we start cooking?
Guinness Steamed Mussels (Drunken Mussels)
Combine two Irish classics in one dish: Guinness and mussels. The rich malty notes of Guinness complement the briny ocean flavors of the mussels, resulting in a dish that harmonizes Ireland's brewing and coastal culinary traditions. Ideal for sharing with a group or as a special dinner appetizer!
Recipe and photography by Maya Alderman
Forge to Table Knives
Prep Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4-6 people
Ingredients:
5 pounds mussels
4 tablespoons olive oil
1 large shallot, finely chopped
8 cloves garlic, minced
¾ cup Guinness stout beer
4 tablespoons cold unsalted butter
¼ cup fresh parsley, chopped
4 sprigs oregano, stripped
½ teaspoon red pepper flakes
Salt, to taste
Toasted bread, for serving
Directions:
CLEAN MUSSELS. Rinse mussels under cold water, scrubbing shells with a brush to remove debris. To remove the beards, firmly pull towards the mussel hinge. Pinch the beard between your thumb and the edge of a paring knife for leverage, then use a side-to-side motion and give a firm tug, similar to playing tug-of-war.
AROMATICS. In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped shallot and garlic, sautéing until softened and fragrant, approximately 2-3 minutes.
STEAM. Add the cleaned mussels to the pot, stirring, for about 1 minute. Pour in the Guinness beer, cover with a lid, and let the mussels steam until they open, about 7 minutes. Remove from heat. Using a large spoon, transfer the mussels to a large, deep presentation bowl or divide into individual serving bowls. Discard any mussels that haven't opened after steaming, as they may be unsafe to eat.
BROTH. In the Guiness broth left in your skillet or pot, add the butter, parsley, and red pepper flakes, swirling and shaking the pot until the butter has fully melted. Season with salt, to taste, if necessary. Ladle the luscious broth over the steamed mussels.
SERVE. Sprinkle fresh oregano over the mussels just before serving, and be sure to have plenty of toasted bread on the side for dipping into the flavorful broth.
Chef Notes:
Make sure to grab a few extra cans of Guinness while you’re out shopping! Enjoying a pint while sucking down the oysters will make the meal complete!
Freshness is key – make sure to source your mussels from a trusted source like your local fishmonger.
This dish can be enjoyed all-year-round. During the warmer months to brighten the flavors, squeeze a lemon over the top!
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