Lager-Steamed Mussels with Mustard, Kielbasa and Di

Name: Lager-Steamed Mussels with Mustard, Kielbasa and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices of white peasant bread; 1/4 cup extra-virgin olive oil, plus more for brushing; 2 garlic cloves1 left whole, 1 thinly sliced; 1/2 pound kielbasa sausage, quartered and thinly sliced; 1 medium shallot, minced; Salt and freshly ground pepper; 4 pounds mussels, scrubbed; 1 1/2 cups lager or another light-bodied beer; 4 tablespoons unsalted butter, at room temperature; 2 tablespoons whole-grain mustard; 1/4 cup coarsely chopped dill

Servings: persons

4 thick slices of white peasant bread
1/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves1 left whole, 1 thinly sliced
1/2 pound kielbasa sausage, quartered and thinly sliced
1 medium shallot, minced
Salt and freshly ground pepper
4 pounds mussels, scrubbed
1 1/2 cups lager or another light-bodied beer
4 tablespoons unsalted butter, at room temperature
2 tablespoons whole-grain mustard
1/4 cup coarsely chopped dill

1
Preheat the broiler.
2
Brush the bread with olive oil and transfer to a baking sheet.
3
Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted.
4
Lightly rub the whole garlic clove over the toasts.
5
In a large, deep pot, heat the 1/4 cup of olive oil.
6
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.
7
Add the mussels and cook, stirring, for 1 minute.
8
Add the lager, cover and steam the mussels until they open, about 5 minutes.
9
Remove from the heat.
10
Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
11
Add the butter, mustard and dill to the broth, swirling and shaking the pot until the butter melts.
12
Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
13
Serve the mussels with the garlic toasts.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 thick slices of white peasant bread, 1/4 cup extra-virgin olive oil, plus more for brushing, 2 garlic cloves1 left whole, 1 thinly sliced, 1/2 pound kielbasa sausage, quartered and thinly sliced, and more.

Yes, Lager-Steamed Mussels with Mustard, Kielbasa and Dill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lager-Steamed Mussels with Mustard, Kielbasa and Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions