Mussels in Guinness


Preparation info

  • Difficulty


  • Serves


    Hearty Irishmen

Appears in

At last, Fogg has arrived on the Irish coast and is counting on gaining twelve hours by travelling with the mail from Dublin to Liverpool. Instead of arriving at Liverpool the next evening on the Henrietta, he plans to be there by noon, bundled among the parcels and envelopes. But we’ve time enough for a dash of ‘the black stuff’ before Fogg sets off for Great British shores.


  • A knob of butter
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 rashers of smoked streaky bacon, finely chopped
  • A Small bunch of fresh thyme, leaves picked and chopped
  • A Small bunch of flat-leaf parsley, leaves picked and chopped
  • 1 bay leaf
  • Sea salt and freshly ground black pepper
  • 1kg/2lb 2oz mussels, cleaned
  • 250ml/9fl oz Guinness
  • 50ml/2fl oz cream


Melt the butter in a large pan. Add the shallot, garlic and bacon and cook until the shallot is translucent and the bacon golden brown. Add half the thyme and parsley, the bay leaf and a pinch of salt and pepper.

Add the mussels to the pan, discarding any that are open and that will not close when you tap them, then pour in the Guinness. Bring to the boil, then turn down the heat and place a lid on the pan. Leave for 3—5 minutes, or until the mussels have steamed open. Remove the pan from the heat and discard any unopened mussels. Stir in the cream, and add the rest of the parsley and thyme. Taste the sauce and adjust the seasoning if necessary.

Serve immediately, with brown soda bread and salty butter.