Dubliner Steamed Mussels

Recipe courtesy Flex Mussels, 2011
Show: Unique Eats Episode: Seafood
TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
YIELD:
LEVEL: Easy

ingredients

  • 4 ounces thickly sliced bacon, diced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped onion
  • 1 teaspoon minced garlic
  • 1/2 cup dark beer
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Directions

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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