Irish Mussels


  • 2 pounds fresh mussels – cleaned and de-bearded
  • 1 shallot, minced
  • 1 celery stalk – diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced flat-leaf parsley
  • 1-1/2 teaspoons minced thyme
  • 1 bay leaf
  • 1/2 cup Guinness
  • 1/2 cup half-and-half
  • 2 tablespoons butter
  • Lemon wedges
  • French bread

Put a  large pot over medium heat. When the pot is hot, add the mussels and next nine ingredients and cover.  Cook, stirring once or twice, for 6 to 8 minutes, or until the mussels open. Discard any that do not open.  Serve in a bowl with broth spooned over the top.  Squeeze lemon juice over top.  Serve with bread or fries.

My brother Matt’s recipe.


Crockpot Irish Beef Stew


3 bay leaves

2 pounds of beef stew meat

2 cloves of garlic minced

1 tsp of thyme

¼  teaspoon of rosemary

2 tbs of all-purpose flour

1 can of beef stock

1 cup of Guinness Stout

5-6 carrots sliced

4-5 potatoes chopped into bite size chunks

½ sweet onion chopped

2 celery stalks sliced

1 package of Lipton onion soup mix

Salt and pepper to taste

2 tbs of parsley chopped



Combine all ingredients except for parsley and cook on low for 6-8 hours.  Finally serve in soup bowl and top with chopped parsley.  For a great week night meal mix all ingredients and place in fridge over-night then simply pull out and plug in crock pot before leaving for work.

Copyright (C) 2012, Todd Vick

Irish Paddy Cake


1 Chocolate cake mix

1 package of chocolate frosting

1 cup heavy whipping cream

½ tsp vanilla

2 tbs. sugar

Green food coloring

1/3 cup of Irish Cream

2 tbs. of whiskey

4 tbs. of caramel sauce


Prepare cake mix according to package and add 1/3 cup of Irish Cream to mix.  Bake according to package in two 8 inch round pans.  Allow to cool then cut and trim for layering.  Whip heavy cream vanilla and sugar together to obtain desired consistency for layering as a filling.  Once desired consistency is reached fold in green food coloring to obtain desired color.  Stack and layer cake with the green cream between layers and ice with frosting.  Next, combine caramel sauce and whisky and microwave to achieve proper melting about 2 times at one minute 45 second intervals.  Finally, drizzle caramel sauce over cake serve cake or refrigerate.

Copyright 2011, Todd Vick

Irish Corned Beef


6 cups water

2 cups lager beer

1 1/2 cups coarse kosher salt

1 cup (packed) golden brown sugar

1 1/2 tablespoons Tender Quick

1/4 cup pickling spices

1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining

Corned beef and vegetables

1 12-ounce bottle Guinness stout or other stout or porter

4 bay leaves

1 tablespoon coriander seeds

2 whole allspice

8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)

6 medium carrots, peeled

4 medium onions, peeled, halved through root ends

1 2-pound head of cabbage, quartered



For brine mix all ingredients together and pour over brisket in large pan or brining bag.  Place in Refrigerator for 4 days remove from refrigerator stir brine to mix thoroughly and place back in refrigerator for another 4 days.

Place brisket in large pot add stout and enough water cover about 1 inch.  Add spices to pot and bring to a boil.  Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 ¼ hours.  Transfer beef to large baking sheet.

Add vegetables to liquid in pot; bring to a boil.  Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes.  Using slotted spoon transfer vegetable to baking sheet with beef.  Return beef to pot and rewarm 5 minutes.

Copyright 2011, Todd Vick