Smorgasbord: Mussels In Guinness

I’ll just come right out and say it: I’m into food. Maybe this makes me the stereotypical organic-eating, fair trade-loving San Franciscan, but I can’t stop staring at the smorgasbord of photos flooding my social network feeds. Delicious photos of desserts, sides, hors d'oeuvres, drinks, salads, and more? Bring ‘em on. I (figuratively) eat that stuff up.

That’s where David Loftus comes in. Besides working with Jamie Oliver and many other acclaimed chefs, the renowned food photographer has just released his latest book, Around the World In 80 Dishes. It’s filled with scrumptious recipes from some of the world’s greatest kitchens, and David’s drool-worthy photos are more than the perfect garnish: they’re the main course. Read below for one of the book’s fabulous offerings, Mussels in Guinness.

Mussels in Guinness

By Irish Kate McCullough

Serves 2 hearty Irishmen

A knob of butter

1 shallot, finely chopped

2 cloves of garlic, finely chopped

2 rashes 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 shallots, 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.