FRIDAY LENTON FEAST ~ MUSSELS IN GARLIC & GUINNESS / LEMON PESTO SALMON

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"LIFE'S TOO SHORT NOT TO BE IRISH!"

~ an Irish saying

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~ Waterford Crystal Shamrock

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MUSSELS IN GARLIC & GUINNESS

~ from the Irish Pub Cookbook

"The Brazen Head ... in Dublin, has been trading for 800 year ... reputed to be not only the oldest pub in Dublin, but also one of the oldest in all of Ireland ....These mussels, steamed in garlic and Guinness are one of the pub's most popular starters."

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2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water

1 minced shallot

3 cloves minced garlic

! Tbsp. minced fresh flat-leaf parsley, plus more for garnish

1 1/2 tsp. minced fresh thyme

1/2 cup Guinness

1/2 cup half & half

2 Tbsp. unsalted Kerrygold Irish butter

Lemon wedges for serving

French bread for sopping

• Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6-8 minutes, or until mussels open. Discard any that do not open.
• To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley & serve with a wedge of lemon and slices of bread to sop up the juice.

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LEMON PESTO SALMON

~ until fresh basil is readily available, a good brand of store bought pesto (like Kirkland from Costco) is fine

1 large salmon fillet or 4 (6-oz) smaller fillets

juice of 1 lemon & zest

1 clove minced garlic

freshly cracked pepper

1/4 -1/2 cup pesto

1/4 cup toasted pine nuts

Rinse and pat salmon dry. Rub with lemon juice and minced garlic. Sprinkle with cracked pepper and lemon zest. Spread evenly with pesto and bake in preheated 450-oven for 13-15 minutes. Remove from oven and sprinkle with toasted pine nuts. Delicious served with oven roasted red skin potatoes.