Lager-Steamed Mussels with Mustard, Kielbasa and Dill

Name: Lager-Steamed Mussels with Mustard, Kielbasa and Dill
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices thick slices of white peasant bread; 59 milliliters coarsely chopped dill; 2 garlic cloves—1 left whole, 1 thinly sliced; 355 milliliters lager or another light-bodied beer; 2 kilograms mussels, scrubbed; 59 milliliters extra-virgin olive oil, plus more for brushing; 4 servings Salt and freshly ground pepper; 227 grams kielbasa sausage, quartered and thinly sliced; 1 medium shallot, minced; 4 Tbsps unsalted butter, at room temperature; 2 Tbsps whole-grain mustard

Lager-Steamed Mussels with Mustard, Kielbasan and Dill might be just the hor d'oeuvre you are searching for. One serving contains 705 calories, 40g of protein, and 46g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up another light-bodied beer, garlic cloves—1 left, dill, and a few other things to make it today. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Bread

Dry Seasoning Rub

Equipment you will use

Baking Sheet

In a large, deep pot, heat the 1/4 cup of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the kielbasa, shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.

Ingredients you will need

Salt And Pepper

Kielbasa

Shallot

Garlic

Add the mussels and cook, stirring, for 1 minute.

Ingredients you will need

Mussels

Add the lager, cover and steam the mussels until they open, about 5 minutes.

Ingredients you will need

Mussels

Lager

Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.

Ingredients you will need

Mussels

Equipment you will use

Slotted Spoon

Bowl

Add the butter, mustard and dill to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.

Ingredients you will need

Mussels

Mustard

Butter

Broth

Dill

Equipment you will use

Pot

Serve the mussels with the garlic toasts.

Ingredients you will need

Mussels

Garlic

Equipment

Ingredients

Servings:

4slices

thick slices of white peasant bread 59milliliters

coarsely chopped dill 2

garlic cloves—1 left whole, 1 thinly sliced 355milliliters

lager or another light-bodied beer 2kilograms

mussels, scrubbed 59milliliters

extra-virgin olive oil, plus more for brushing 4servings

Salt and freshly ground pepper 227grams

kielbasa sausage, quartered and thinly sliced 1medium

shallot, minced 4Tbsps

unsalted butter, at room temperature 2Tbsps

whole-grain mustard

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.