Recipe courtesy of Flex Mussels
Show: Unique Eats
Episode: Seafood
15 min
5 min
10 min


  • 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


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.


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