mussels in a whiskey cream sauce

Mussels in a Whiskey Cream Sauce

If anyone used to ask me what my guilty pleasure in food was then I would always say mussels and chips… but times have changed and I now say mussels in a whiskey cream sauce with some Guinness bread on the side! A perfect dish ….for Saint Patrick’s Day!

mussels in a whiskey cream sauce 

I’ve tried various different mussel dishes but this is the one that stands out … the combination of cream and Irish whiskey mixed with the juices from the mussels gives a totally satisfying dish. It beats mussels in Guinness, it beats mussels in white wine. This is the ultimate mussele dish and the only one you’ll want to make over and over again. There´s only one problem… you’ll be going back for seconds… and thirds!

mussels in a whiskey cream sauce

This recipe is inspired by my Dad’s moules marinière recipe. We always looked forward to mussel picking in West Cork then cooking and serving them up with crusty French bread.

Eating mussels in the good old days…

mussels in a whiskey cream sauce

In this dish I add shallots, garlic and carrots for flavour. Allow to sweat for 5 minutes before you add in the butter, whiskey and parsley. Heat for one minute before adding the mussels. Cover and cook for 10 minutes, add the cream at the end and voilá you have a gourmet plate of mussels. As the sauce is too irresistible you have just got to make some of my Guinness Spelt Bread for soaking it up!

Ready for serving…

mussels in a whiskey cream sauce

Now ready for dipping!

mussels in a whiskey cream sauce

 Perfect with a glass of Guinness on the side….. Happy St Patrick’s Day from the Emerald Isle!

mussels in a whiskey cream sauce

 

Mussels in a Whiskey Cream Sauce
Serves 4
A hot bowl of mussels steamed in an Irish whiskey cream sauce.
Ingredients
  1. 1 kg fresh mussels
  2. 1 tablespoon olive oil
  3. 2 shallots
  4. 2 cloves garlic
  5. 2 carrots
  6. 1 tablespoon butter
  7. ½ cup cream
  8. 5 tablespoons Irish whiskey
  9. salt and pepper
  10. 1 handful chopped parsley
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Instructions
  1. Chop the onions and garlic. Cut the carrots into small pieces.
  2. Heat the olive oil in a heavy bottomed pan. Add the shallots, garlic and carrots. Cover and sweat for 5 minutes.
  3. Add the whiskey and butter. Stir and cook for one minute. Season and add the parsley.
  4. Add the mussels, shake them in the pan. Cover and steam for 7-8 minutes or until the mussels have opened.
  5. Add the cream and heat on a gentle heat for 2 minutes. Make sure it does not boil.
  6. Serve in a bowl with some bread for dipping. Delicious served with my recipe for Guinness spelt bread.
Notes
  1. For extra heat, add one chopped chilli with the onions and garlic.
  2. Make sure you do not boil the cream or this will curdle.
  3. Avoid adding too much salt, if any, as the mussels are salty in flavour.
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Mussels in a whiskey cream sauce
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