Recipe courtesy of Flex Mussels
Dubliner Steamed Mussels
- 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.
