Recipes created by the Culinary team at the Guinness Storehouse, to be recreated and enjoyed at home.

This recipe makes 6 portions









  • 1kg fresh Irish Mussels, clean the shells
  • 300 ml. cream
  • 200 ml. fish stock
  • 330 ml. GUINNESS® Extra Stout (small bottle)
  • 1 bay leaf
  • Knob of butter
  • 1 tablespoon of chopped fresh dill
  • 1diced onion
  • 1diced carrot
  • 1diced celery
  • Juice of half lemon




  1. Place the butter, onion, carrot & celery in a saucepan at medium heat.
  2. Fry for to 2-3 minutes, being careful not colour.
  3. Add the GUINNESS® Extra Stout, fish stock and bay leaf. Simmer until reduced by half.
  4. Add the cream & simmer until reduce by half again.
  5. Add the mussels and cook for 2 – 3 minutes until all the shells have opened.
  6. To finish, add the fresh chopped dill & lemon juice.