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Receta Guinness Gives You Mussels

Name: Guinness Gives You Mussels
Ingredients: 1 kg Mussels, cleaned; 125 gm Butter; 1 Tbsp. Extra virgin olive oil; 1 x Leek; 200 ml White wine; 1 Tbsp. Minced fresh dill; 1 x Clove garlic, crushed; 1 Tbsp. Minced fresh chives; 1 Tbsp. Minced fresh parsley; 400 gm Brown soda bread, cut into slices; 400 ml Guinness, about; 1 x Chicken stock cube; 1 x 400 gram pac ready made cheddar mashed potato; 115 gm Self-raising flour; 1 tsp Mustard pwdr Vegetable oil for deep-frying; 175 gm Plain flour; 280 gm Cooked Dublin bay prawns Peeled and heads removed; 1 x Lemon, cut into thick slices Salt and pepper

de Global Cookbook

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Ingredientes

1 kg Mussels, cleaned
125 gm Butter
1 Tbsp. Extra virgin olive oil
1 x Leek
200 ml White wine
1 Tbsp. Minced fresh dill
1 x Clove garlic, crushed
1 Tbsp. Minced fresh chives
1 Tbsp. Minced fresh parsley
400 gm Brown soda bread, cut into slices
400 ml Guinness, about
1 x Chicken stock cube
1 x 400 gram pac ready made cheddar mashed potato
115 gm Self-raising flour
1 tsp Mustard pwdr Vegetable oil for deep-frying
175 gm Plain flour
280 gm Cooked Dublin bay prawns Peeled and heads removed
1 x Lemon, cut into thick slices Salt and pepper

Direcciones

1 For the Mussels: Check the mussels, discarding any that are open and do
not close when tapped on the worktop. Heat 15g/ 1/2oz butter and extra virgin olive oil in a pan. Thinly slice the white part of the leek, add in to the pan and cook gently for a few min to soften.
2 Add in the wine and dill and bring to the boil. Add in the mussels, cover with a lid and cook over a high heat for a few min, or possibly till the mussels are open, shaking the pan occasionally.
3 Throw away any mussels that have not opened, then serve the remainder in a
shallow bowl.
4 For the Garlic Bread: Soften 55g/2oz butter, add in the crushed garlic, chives and parsley, season and mix together. Spread the garlic butter on the slices of soda bread and serve with the soup.
5 For the Soup with Dumplings: Place 300ml/ 1/2 pint Guinness in a pan with the stock cube and heat. Add in the mashed potato, mix together and gently heat.
6 Place 115g/4oz self-raising flour in a food processor. Add in the mustard pwdr and 55g/2oz butter and blitz till combined. Then gradually add in sufficient Guinness to make a dough.
7 Shape the dough into small, walnut- sized balls and sit on top of the soup. Cover the pan with a lid and simmer for 10-15 min, or possibly till the
dumplings have cooked through. Serve in a bowl.
8 For the Deep Fried Prawns: Fill a deep pan one third full with oil and heat. Place 175g/6oz plain flour in a bowl and slowly add in sufficient Guinness
to make a batter. Add in the prawns, coat in batter and deep fry till golden.
9 Dip the lemon slices in the batter and deep fry till golden. Drain the prawns and lemon on kitchen paper.
10 Shred the green part of the leek and deep fry till golden brown. Pile the prawns and lemon onto a plate and garnish with the deep fried leek.