Mussels with Guinness Recipe by Olivia Gibbons

Those who have already enjoyed the delights of cruising the River Shannon aboard hotel barge Shannon Princess will already know and love the culinary delights prepared by Ballymaloe Cookery School-trained chef, Olivia Gibbons.

Ahead of St. Patrick’s Day, Olivia, who is trained in the art of both traditional and contemporary cookery, is sharing how she makes one of her much-loved dishes, Mussels with Guinness.

For a true celebration of the Patron Saint of Ireland, be sure to serve this with a pint of Guinness – affectionately known as ‘a pint of the black stuff’.
Have a go at this simple St. Patrick’s Day dish, and tell us what you think!

Mussels with Guinness Recipe by Olivia Gibbons

Mussels with Guinness Recipe


  • 1kg fresh mussels (ideally Irish Killary): debearded, de barnacled and rinsed in cold water
  • 2 shallots finely diced
  • 4 cloves garlic finely chopped
  • 1tbsp chopped fresh parsley, lovage and thyme
  • 100ml Guinness
  • 100ml fresh thick/heavy cream
  • 1tbsp salted butter (ideally Irish)
  • Pinch of freshly ground black pepper


  1. Heat a large heavy based saucepan over medium heat
  2. Add the shallots, garlic, and butter and sauté until they are translucent
  3. Add the Guinness, turn up the heat, add the mussels – cover the pot
  4. Allow to simmer for 3-5 minutes or until the mussels open. Be sure to discard any that do not open!
  5. Add the cream and herbs
  6. Season with pepper to taste
  7. Serve with a lemon wedge and slices of soda or Guinness bread.

Shannon Princess cruising the River Shannon

Celebrate St. Patrick’s Day with Shannon Princess

Every day is a celebration aboard the Shannon Princess, whether it’s a celebration of Ireland’s Patron Saint, Irish culture, history, food or the incredible scenery that surrounds on a luxury cruise aboard the Shannon Princess. These week-long cruises sell out in advance year-after-year, so talk to our Cruise Team to find out how you can reserve your space.

Read more: Olivia Gibbons Chef’s Profile | Olivia Gibbons’ Barge-Made Country Butter recipe 

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