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Steamed Mussels with Brussels

Serves 4-6


1/4 cup wildbrine® Brussel Kraut
4 oz. thickly sliced bacon, diced
1 TBSP olive oil
1 TBSP chopped onion
1 tsp minced garlic
1/2 cup dark beer
1 pound mussels, debearded and scrubbed
1 TBSP butter
4 oz. cooked fingerling potatoes, halved
salt to taste


Heat a dutch oven or other large pot over medium heat; add the bacon. Cook until the bacon is crispy. 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 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.