Black Bridge Milk Stout Mussels

Author: Colin Enquist

Date: August 30th, 2015

Prep Time: 9 minutes

Cook Time: 11 minutes

Milk-Stout-Mussels-For-WebWhen it comes to cooking with stouts it is far to easy to fall back and make a dessert.

I could have easily made a stout cake, or mixed it in a milkshake, or did something else in the dessert spectrum. I wanted to avoid dessert though.

When I'm figuring out recipes I tend to text my ideas to a few people. One of them is KevsKitchen, and luckily for me he was making a recipe for his website with a stout.

He went in a different direction than I probably would have, as I was thinking a reduction for a sauce for tacos, but his mussels idea sounded intriguing.

1 tbs extra virgin olive oil
2 cloves of garlic
1 small bulb fennel - thinly slice
1/2 tsp salt
1/4 tsp pepper
2 lbs live mussels
1/2 cup Black Bridge Milk Stout
1/2 cup heavy cream
2 tbs flat leaf parsley - finely chopped


Grab a large pot (with a lid) and get it going on high heat. Add oil and cook garlic, fennel, salt and pepper for four minutes, stirring occasionally.

Add mussels and Black Bridge Milk Stout. Take your lid and cover it, cooking for five minutes.

Add cream and bring to boil for two minutes.

Remove pot from heat. Remove and discard any unopened mussels.Place mussels onto plate or bowl and pour some of the sauce overtop. Sprinkle parsley overtop and toss gently.

Serves 2 (or 3 smaller portions).