A quick post just in time for St. Patty’s Day! So don’t mind the crappy pics. I was subbing for a friend during a shift and cooking at the same damn time. I tried. But revel in this post because it goes back to crappy recipe writing in my next post. I can’t be good at everything, ya know. 😉
Anyhoozit, I LOVE Guinness. LOVE! Ya hear me? LOVE Guinness! Stout. Not the Draught. Not only was I excited about this class, but I was more excited about this specific dish. This dish was part of the Date Night series at CulinAerie with Chef Wendi James of Rutabaga Sweets. The original recipe contains bacon, which I don’t eat, so I’m including an adapted version for my non-porky palate. Instead of bacon, I split a red thai chili pepper and added some broccoli rabe (also known as rapini, when you want to be fancy). Yum yum, bitch!
Check out the mise en place, y’all…
Deliciousness in a pot before the mussels and broccoli rabe are added…
Mussels in a Guinness Cream Sauce
- 1 tablespoon butter
- 1 shallot, sliced thin
- 2 garlic cloves, smashed to hell…or just run it across a microplane
- 1 pound mussels, de-bearded and shells should be closed (discard shells that are cracked or won’t close after either tapping or squeezing them)
- ½ cup flat Guinness Stout
- 1 thai chili pepper, split in half
- ¼ cup chicken stock
- ½ cup heavy cream
- 2 sprigs thyme
- handful of broccoli rabe
- some flat leaf parsley, chopped for garnish
- Add butter and melt over medium to high heat.
- Add shallot and season with salt. Sauté until translucent.
- Add Guinness and reduce by half.
- Add garlic, mussels, cream, chicken stock, chili pepper, broccoli rabe, and thyme. Increase heat to high and cover pot. Allow to steam until all mussels have opened. Discard any that do not open.
- Portion mussels into serving dishes. Sprinkle liberally with chopped parsley.
- Serve immediately with toasted baguette.
And BAM! Finished dish. Bish.
Mussels in Guinness Cream Sauce recipe adapted (and posted with permission) from Chef Wendi James at Rutabaga Sweets. All rights reserved. Check out Chef Wendi and her goods (JELLIES!) at rutabagasweets.com!