It’s hard to show restraint whilst visiting Taylor Shellfish‘s beautiful new storefront location. We saved the restraint for another occasion, and bought some amazing shellfish. First up: mussels in guinness.
We just got a new cookbook called ‘good fish’ by Becky Selengut. This seemed like the perfect time to try out one of her sustainable seafood recipes.
In a big pot (we used a wok) over medium-high heat, heat olive oil, 1/4 cup shallots and salt. Saute the shallots and then add a pinch of cayenne, 3/4 cup Guinness (we actually used a cream beer), 3/4 cup cream, a tsp horseradish, a tsp honey, and 2 pounds of mussels. Stir the pot, put the lid on, and turn it up to high for 3 minutes.
When most of the mussels have opened, transfer the mussels to a serving bowl. Then boil the sauce gently until it’s reduced by half. Turn off the heat, add 2 tablespoons butter and the same amount of chopped parsley. Pour the sauce over the mussels, and serve with bread and beer. An amazing meal for guests.