Irish Beer and Mussels Soup

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  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • Pinch curry powder
  • 1 medium clove garlic, minced
  • 1 (12 ounce) bottle light Irish beer
  • 1 cup clam juice (or chicken broth)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 1/2 cups heavy cream
  • 4 pounds mussels, scrubbed, beards removed
  • 1/4 cup chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste


Heat a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Add oil and shallot. Cook until just translucent. Add curry powder and garlic and stir for another 10 seconds. Add beer, clam juice, bay leaf, thyme and cream. Season lightly with salt and pepper and bring to a boil. Add mussels. Cover and cook until mussels open. When mussels open, stir in parsley and adjust seasoning to taste. Serve immediately with crusty bread.

Recipe from Central Market Mill Creek - Culinary Resource Center
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