McCormick’s Pub & Restaurant has always been a cozy spot to grab a beer and great fare with friends, but recent renovations have only increased its appeal. A 1,900-square-foot addition to the dining space, a small bar, a fireplace and unbeatable views of the lake make it top spot for spring. Plus, their private room can seat 20 people—why not simply celebrate the return of one of Excelsior’s best (and can we get an invite)?
In honor of McCormick’s favorite March holiday, they’ve shared this recipe starring an Irish brew:
Mussels steamed in Guinness
Makes 4 appetizers or 2 main-dish servings
- 5 tablespoons butter, divided
- 1/2 cup chopped shallots
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 8 sprigs fresh parsley
- 2/3 cup Guinness
- 2 pounds mussels, scrubbed and debearded
- Crusty French bread
- Melt 1 tablespoon of butter in a large saucepan over medium-high heat. Add shallots, celery, carrot and parsley; cook two to three minutes or until vegetables soften.
- Add Guinness; bring to a boil and cook two minutes. Add mussels, cover and return to a boil. Boil four to five minutes or until mussels open. Uncover and cook one minute.
- Remove from heat; discard unopened mussels. Stir in remaining 4 tablespoons of butter.
Serve immediately in bowls with bread.
If you go:
331 Broadway Ave. S., Wayzata