Celebrating with true Irish fare
Rev. James Tuohy of St. Andrew’s Episcopal Church in Montevallo and his wife Elma both moved from Ireland to America in the early 1960s. The couple moved separately but met in Tennessee and eventually made Montevallo their home in the late 1990s. Although the Tuohy’s have lived in Alabama for many years, neither have lost their love for authentic Irish food.
Elma said although she often makes corned beef and cabbage it is not traditionally Irish as some might think.
Elma said she and her husband eat a lot of lamb, often with a red port sauce or in Irish Stew. She said no stew is actually Irish Stew unless it is made with lamb. Beef does not count.
For truly authentic St. Patrick’s Day fare, Elma offers her recipe for Mussels in Garlic and Guinness.
2 pounds of scrubbed, debearded and rinsed mussels
1 shallot minced
3 cloves garlic minced
1 tablespoon fresh minced parsley
1 ½ tablespoons fresh minced thime
½ cup Guinness
½ cup Half & Half
2 tablespoons unsalted Kerry Gold Irish Butter (Can be found in most supermarkets)
Lemon wedges and French bread for garnish
Put stockpot over medium heat. When the pot is hot add mussels and remaining ingredients. Cover and cook 6-8 minutes stirring occasionally. The mussels will make a sizzling sound and open when ready. Discard any unopened mussels. Place mussels in bowl and pour broth over the top. Sprinkle with lemon juice and serve with French bread.