Dubliner Steamed Mussels

Name: Dubliner Steamed Mussels
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Ingredients: 4 ounces thickly sliced bacon, diced; 1 tablespoon olive oil; 1 tablespoon chopped onion; 1 teaspoon minced garlic; 1/2 cup dark beer; 1 pound mussels, debearded and scrubbed; 1 tablespoon butter; 1/4 cup sauerkraut; 4 ounces cooked fingerling potatoes, halved; Kosher salt

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Ingredients

4 ounces thickly sliced bacon, diced

1 tablespoon olive oil

1 tablespoon chopped onion

1 teaspoon minced garlic

1/2 cup dark beer

1 pound mussels, debearded and scrubbed

1 tablespoon butter

1/4 cup sauerkraut

4 ounces cooked fingerling potatoes, halved

Kosher salt

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 a chef, restaurant or culinary professional. It has not been tested for home use.