Serves 1
25 min
Irish Baileys Mussels
Recipe GLPR25ee1649fe7ac6
Tender mussels simmered in a luxurious cream sauce infused with Baileys Irish Cream, white wine, and aromatic vegetables. This elegant dish combines fresh shellfish with rich, creamy flavors for a sophisticated Irish-inspired entrée.
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Ingredients
1 pound fresh mussels
2 tablespoons butter
1 tablespoon chopped onion
1 tablespoon chopped leeks
2 scallions, chopped
1 1/2 tablespoons white wine
2 tablespoons fish stock
1 tablespoon honey
1 1/2 tablespoons Baileys Irish Cream
2 tablespoons heavy cream
1/2 lemon
Celtic seasoning salt, to taste
1/2 bunch fresh parsley
Directions
Rinse the mussels under cold running water, removing any beards with your fingers and discarding any mussels with cracked or open shells. Pat dry with paper towels.
Heat the butter in a large pan over medium heat. Once melted and foaming, add the chopped onion, leeks, and scallions. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
Increase heat to medium-high and add the cleaned mussels to the pan. Pour in the white wine and fish stock, stirring gently to combine.
Add the honey, Baileys Irish Cream, and heavy cream to the pan. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered.
Continue simmering for 5 to 7 minutes, stirring occasionally, until all the mussels have opened. Discard any mussels that remain closed after cooking.
Season the dish with Celtic seasoning salt to taste. Squeeze fresh lemon juice over the mussels and stir in the fresh parsley.
Transfer the mussels and sauce to a serving bowl and enjoy immediately with crusty rustic bread on the side.
