5 pounds of fresh mussels
1 tablespoon butter
1/4 cup celery, chopped
1/4 cup shallots or sweet onions, finely chopped
12 ounces Guinness draught beer
1 lemon, cut into wedges
flat leaf parsley, chopped
Stir the mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don’t close in response to the tap. Add 1 tablespoon of butter to the pot, cooked chopped onions and celery, salt an pepper, stirring occasionally until softened (about 5 minutes). Next, add the Guinness beer and fresh cleaned mussels. Cover and steam over high heat until the mussels open (about 6-8 minutes). Add butter, stir and then remove from heat. Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share.