Amber Ale and Herbs Mussels

 Mussels are probably my all-time favorite seafood. I like to eat them on their own, a bowlful, still steaming, with lots of broth. Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer; in our case - Clancy's.


• 2 lbs mussels • 1/2 cup amber ale • 1/2 cup approx. mixed chopped herbs; parlsey, terragon, dill, chives • 1 shallot, finely chopped • salt

Wash and clean the mussels. Pour the beer in a pot and bring to a boil. Add the shallots, half of the herbs, and the mussels. Cover with lid, turn the heat down to medium, and shake the pot. Cook until the mussels open, about 5 minutes. Discard unopened mussels. Season with salt and serve with ale broth. Top with remaining herbs.

Guinness and Molasses Cake

I never knew what to answer when asked: "what's your favorite dessert?". Now I do - it's this cake. I've taken my grandmother's original Molasses Cake recipe, swapped the coffee for Guinness and added a vanilla cream cheese frosting. Eat it hot or chilled.

Guinness and Molasses Cake 2 cups white flour 1 cup Guinness 1 cup molasses 1/2 cup sugar 1/3 cup unsalted butter, softened 1 egg 2 teaspoons cinnamon 1 teaspoon baking soda a pinch of salt

Preheat the oven at 350F. Mix the baking soda in the Guinness. Let rest for 5 minutes. Whisk together the butter and sugar until smooth. Add the Guinness, molasses, egg, cinnamon and salt. Stiff in the flour a bit at a time, whisking constantly. Butter a 8x8 mold and pour in the mixture. Cook for 35-40 minutes. Leave to cool at least 15 minutes before digging in.

Vanilla Cream Cheese Frosting 1 package (8oz) cream cheese 1 cup sugar 1/3 cup of melted butter 1 teaspoon vanilla extract

Mix everything together.