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Mussels with Irish Stout and Ghee


  • 4 tbsp. Truly Grass Fed Ghee Clarified Butter
  • 1 shallot, chopped
  • 2 Garlic Cloves, chopped
  • 1 cup Heavy Cream
  • 1 fresh Bay Leaf
  • 1 kg. Mussels, cleaned and debearded
  • 250 ml. of Irish Stout
  • ½ a Bunch of Fresh Flat-Leaf Parsley, finely chopped


  1. In a pan, melt the ghee and cook the shallot and garlic for 4 to 5 minutes.
  2. Add the bay leaf, and a pinch of sea salt and black pepper.
  3. Next, add the heavy cream and the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Irish Stout.
  4. Boil, then lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones).
  5. Stir in the herbs, adjust the seasoning and serve with bread and fresh parsley.

Keywords: Truly Grass Fed Ghee Clarified Butter, seafood