St. Patrick's Day 2017: The One Thing You Must Cook

Who doesn't love St. Patrick's Day? You don't have to be Irish to enjoy the festivities and fun, and if you're lucky you might run across a leprechaun. The holiday is the perfect excuse to gather with friends, drink some beer (stay away from the green variety, please) and eat delicious food. And to be sure, it's not all about corned beef and cabbage. How about mussels in cider and cream? That's what I'll be cooking, and here's the recipe for you.

This is one of my favorite things to make, because it's simple, delicious and fun. I adapted my version from Craig Claiborne's recipe for Billi Bi. No matter how you celebrate St. Patrick's Day, this dish is sure to become a tradition.

Mussels in Irish Cider and Cream

Serves 4

Ingredients

• 2 pounds mussels
• 2 shallots, peeled and coarsely chopped
• 2 small white onions, peeled and quartered
• 2 sprigs parsley, plus chopped parsley for garnish
• Kosher salt
• Pepper, to taste
• Pinch cayenne pepper
• 1 cup hard cider, Irish if you can find it. Magners is a fine choice.
• 2 tablespoons unsalted butter, cubed
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 cups heavy cream
• 1 egg yolk, lightly beaten

To Make Mussels in Irish Cider and Cream

1. Scrub mussels well to remove dirt, and, if necessary, remove beards (the vegetation that will be on some of the mussels). Discard any mussels that are open.
2. Place mussels in a large pot and add shallots, onions, parsley, salt, pepper, cayenne, cider, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes or until mussels have opened. Discard any that have not opened.
3. Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
4. When cool enough to handle, remove mussels from shells and set aside. Discard shells and aromatics.
5. Bring reserved liquid to a low boil in a saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly, then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.) Note: If you like, add a touch of saffron at this point and stir.
6. Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

I like to serve this with a crusty bread and a simple salad. To drink, I'd say a pint of Guinness would be perfect.

Now, to help you get into the St. Patrick's Day spirit, here's some fun facts about the holiday in America, courtesy of WalletHub.

Source: WalletHub

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