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A seafood symphony that even Molly Malone would shout about.

someone is putting a piece of fish on a plate of mussels

Smoked haddock, mussels and oysters are drizzled with Guinness Dublin Porter to provide the perfect seafood dish.

Featured Beer:
Guinness West Indies Porter
someone is putting a piece of fish on a plate of mussels
Difficulty
Difficulty
Medium
Prep Time
Prep Time
10 mins
Serves
Serves
4
Cooking Time
Cooking Time
15 mins

Ingredients

100 g Smoked haddock sides

100 g Mussels

10 Oysters

200 g Samphire

250 ml Double cream

300 ml Guinness Dublin Porter

Salt

Method

Preheat the oven to 190°C.

Place the haddock sides onto a large baking tray and lay the shucked oysters amongst them.

Drizzle a small amount of Guinness Dublin Porter on top of each oyster and place the tray in the oven for about 10 minutes.

In a large pan on the stove, combine the rest of the Guinness Dublin Porter, cream, samphire, mussels and a decent pinch of salt and steam for around 5 minutes while the fish is cooking.

The mussels are cooked when they've all opened up.

To serve, ladle out the mussels onto large platters, then rest the haddock and oysters on top.

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