Heat a Dutch oven or other large pot over medium heat; add the bacon. Cook until the bacon is crispy, about 8 minutes. Add the oil to the pan; cook the onions and garlic until translucent and tender, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pot; add the mussels. Steam the mussels, covered, over high heat, about 2 minutes. Stir in the butter, sauerkraut and potatoes and sprinkle with salt. Cover and cook until the mussels open, about 2 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Flex Mussels, 2011