Friday, March 13, 2009


"May your thoughts be as glad as the shamrocks,
may your heart be as light as a song,
may each day bring you bright, happy hours
that stay with you all the year long."

~ Irish Blessing

~ 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."
2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
1 minced shallot
3 cloves minced garlic
1 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.

~ 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.


TYRA Hallsénius Lindhe said...

Hi dear Joey, aooooh I've done it again, doing the big mistake of reading about your fantastic food at the wrong moment. I'm starving, it sound delicious.

Happy weekend to you too

xoxo Tyra

Marysol said...

Lovely Irish blessing.

Joey, I love the sound of your Lemon Pesto Salmon. And I'm almost, positively sure :-) that I still have some Pesto left from last summer that I've kept in the freezer.

Maybe I'll pair it with your salad, which, btw, I've made several times, and have even taken pictures of, because it was so darned pretty.

Roses and Lilacs said...

Hi Joey, I am still too sick to enjoy reading your recipes.

I know, I'm such a baby, but I never get sick so I feel so sorry for myself when I do.

Sweet Home and Garden Carolina said...

Lovely verse, Joey. I'll have to try those great recipes on my Irish son-in-law . He could eat Salmon every day of the week.

Ann D. Travers said...

I am so impressed with your offerings of recipes and other wonderful things. Gift From the Sea by Anne Morrow Lindbergh is a long-time favorite of mine handed to me by my mother when I was old enough to appreciate its wisdom. Your Choc. Cream Cheese Guiness Brownies are very, very tempting to give a try. This is a great week for us Irish (maiden name "Donihue"). Thanks for all your great postings.

garden girl said...

Hi Joey, These sound like delicious alternatives to the usual corned beef and cabbage. I love salmon.

joey said...

Hope by the time you read this, you're no longer starving, dear Tyra! It's been a crazy week and I'm running far behind. Happy weekend :)

Dear Marysol ~ there you go! Thaw that pesto and start cookin' Toots :) Not sure which salad you love but glad you're enjoying it. I'm an everyday salad gal (love 'em). Enjoy this glorious weekend (no snow, sleet or rain ... yea)!

Like your son-in-law, I never get my fill of salmon, Carolyn. Happy St. Paddy's Day :)

Thank you, Ann ... Seems like we have similar interests and like you, treasure GIFT FROM the SEA. Enjoy this festive week, Miss Donihue :)

I do love corned beef & cabbage also, Linda! Though Fridays are always fish/seafood days in Lent, salmon is a favorite so prepare it at least once/week. If you dig in my blog, I have tons of salmon recipes.

joey said...

Dear Marnie ~ my heart is with you. I spent a major part of the winter ill (barely remember Jan/Feb). I hope by now you're feeling better and that this healing sunshine we're feeling here, is also shining on you.

Brenda Pruitt said...

You know, I've never had mussels...

joey said...

Oh Brenda, I can't believe you've never tasted this gift from the sea! You MUST come over and share this delight ... you'll thank me :)

JP said...

Nice post....I did visit "The Brazen Head" while I was in Dublin, Ireland. Your post brings back those wonderful memories. Thanks for sharing.

Thanks for visiting my blog and your comments. I'm following your blog now. Hope you too visit my page and follow mine.

joey said...

Hi Jarlin ... this comes with a huge apology since your comment was deleted when I pre-posted a blog on Paczki a week too early ... sorry :( ... so was delighted to find your name on my e-mail then visit your fine site. Now ... did you taste these delightful mussels at The Brazen Head (wonder if mine, following their recipe, compares... a dream for me to visit and taste for myself)?

SAPhotographs (Joan) said...

Hello Joey. What a yummy page you have here. :) That is a magnificent collection of clock, really beautiful timepieces.

Thanks for visiting my page too.

joey said...

Hi Joan and thanks ... besides yummy food, timepieces and cameras to capture them are the best :)

JP said...

Thanks Joey. I'm following your blog now...Invite you to my page to follow mine.

joey said...

Indeed I did, Jarlin ... you've left me with a wonderful thought :)

Maggie said...

I love mussels with garlic and white wine and wouldn't have thought to try it with Guinness instead. It sounds delicious!

joey said...

Hi Maggie ~ I adore mussels and prepare them often so the stout is delightful for a change, especially this time of year. Have fun UP NORTH (we're heading there also over the weekend)!

Anonymous said...

So I actually ate this about a week ago with parsley pesto instead of basil. Salmon and either kind of pesto is a great combination. The vinaigrette recipe sounds like a good idea for all the spring greens.

joey said...

Love parsley pesto, Ryan, also spinach. Salmon is a favorite here (at least once a week and sometimes more). Thanks for saying hello. I'm popping over to visit you :)