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    Recipes for Guinness mussels and more

    A stout-soaked menu for St. Patrick’s Day.

    Photograph by Jim Scherer / styling by Catrine Kelty
    Prunes and stout flavor an easy, delicious pan sauce for roast pork loin.


    Serves 6

    Salt and pepper

    1 tablespoon minced fresh thyme

    1 boneless pork loin roast, preferably blade end (3 pounds)

    2 tablespoons vegetable oil

    ½ small head green cabbage, shredded into 1-inch strips

    1 medium onion, thickly sliced

    3 garlic cloves, minced

    1½ teaspoons ground ginger

    1 teaspoon dry mustard

    ½ teaspoon ground cardamom

    1 cup stout

    ¼ cup chopped fresh parsley

    ½ cup low-sodium chicken broth

    2 teaspoons brown sugar

    ¾ cup pitted prunes, quartered (about 3½ ounces)

    ½ teaspoon balsamic vinegar

    1 tablespoon butter

    Set the oven rack in the middle position and heat the oven to 350 degrees. In a small bowl, mix 1½ teaspoons salt, ¾ teaspoon pepper, and 2 teaspoons thyme. Tie pork into a cylinder with kitchen twine at 1½-inch intervals, and rub with the salt mixture.

    In an ovenproof skillet over medium-high heat, heat 2 teaspoons of oil, then brown roast on all sides, about 12 minutes; set aside. Add 2 more teaspoons of oil to the skillet, heat, then saute the cabbage until browned, about 5 minutes; set aside. Add remaining oil to the skillet, adjust heat to medium, and saute onion and ¼ teaspoon salt until soft, about 4 minutes. Add the garlic, ginger, mustard, cardamom, and remaining thyme, and cook for about 45 seconds. Stir in ½ cup of the stout and accumulated pork juices and cook for 1 minute. Return the cabbage to the skillet and mix. Position the pork over the cabbage and roast until the meat reaches 135 degrees, 45 to 60 minutes. Transfer roast to a carving board, tent with foil, and rest for 15 minutes (temperature should increase to about 150 degrees). Stir half the parsley into the cabbage and remove to a platter; tent with foil.

    Meanwhile, transfer the hot skillet to a burner over high heat. Add the remaining stout, chicken broth, brown sugar, and prunes, bring to a strong simmer, scrape the fond from the bottom of the pan, then reduce sauce by half, about 6 minutes, adding the accumulated pork juices partway through. Adjust heat to medium-low and stir in the vinegar and butter. Taste and adjust the seasoning, if necessary. Off heat, stir in the remaining parsley.


    Meanwhile, remove the twine from the meat, slice, and arrange over the cabbage on the platter. Pour the sauce over the meat and serve.


    Serves 6

    2 tablespoons vegetable oil

    1 medium onion, chopped

    Salt and pepper

    4 garlic cloves, minced

    1½ teaspoons minced fresh thyme

    1 cup stout

    4 pounds mussels, scrubbed

    ½ cup heavy cream

    4 scallions, thinly sliced

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    In a large Dutch oven over medium heat, heat the oil. Saute the onion and ¼ teaspoon salt until soft, about 3 minutes. Add garlic and thyme, and cook for 45 seconds. Add the stout, adjust to medium-high heat, and bring to a boil. Add the mussels and cook, covered, until they open, about 5 minutes (discard any that do not open after 7 minutes). Divide the mussels among 6 soup plates and tent with foil. Add the cream and pepper to taste to cooking liquid and simmer for 4 minutes. Stir in scallions, taste and adjust seasoning, if necessary, then pour over mussels and serve.



    Makes 1 10-inch cake

     Baking spray or butter, for pan


    2½ cups all-purpose flour, plus extra for pan

    1 tablespoon baking powder

    ¾ teaspoon baking soda

    3 tablespoons ground ginger

    1 teaspoon ground cinnamon


    ¼ teaspoon ground cloves

    ¾ teaspoon salt

    ½ teaspoon pepper

    3 large eggs

    11/3 cups light brown sugar, packed

    1½ tablespoons grated fresh ginger

    1 cup molasses

    ½ cup vegetable oil

    1¼ cups plus 2½ teaspoons stout

    2/3 cup confectioners’ sugar

    1/8 teaspoon vanilla

    Set the oven rack in the middle position and heat the oven to 350 degrees. Coat a 10-inch Bundt pan with baking spray (or butter and flour it).

    In a medium bowl, whisk flour, baking powder, baking soda, spices, salt, and pepper. In a large bowl, whisk the eggs, brown sugar, fresh ginger, molasses, and oil until uniform, then blend in 1¼ cups stout. Whisk in the flour mixture, half at a time, until uniform.

    Pour the batter into the pan and bake until a toothpick inserted into the cake comes out clean, about 40 minutes. Cool cake in the pan on a wire rack for 15 minutes, then turn out and cool completely.

    Sift the confectioners’ sugar into a bowl. Whisk in the 2 teaspoons stout, vanilla, and a pinch of salt. Glaze the cake, let set, slice, and serve.