Step 1

Heat a large Dutch oven over medium heat.

Step 2

Add the shallots and saute until they are translucent, 3-5 minutes. Add the garlic, parsley, thyme, Guinness, half-and-half, and butter.

Step 3

Add the mussels and cover the pot. Cook for 6-8 minutes or until the mussels open. Discard any that do not open.

Step 4

To serve, dish the mussels into shallow bowls and ladle the broth over them. Serve with a lemon wedge and slices of crusty bread to sop up the juice.