LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL
Make and share this Lager-Steamed Mussels With Mustard, Kielbasa and Dill recipe from Food.com.
Provided by januarybride
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, deep pot, heat the olive oil. 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.
- Add the mussels and cook, stirring, for 1 minute.
- Add the lager, cover and steam the mussels until they open, about 5 minutes.
- Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
- 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.
Nutrition Facts : Calories 1078.9, Fat 65.7, SaturatedFat 17.2, Cholesterol 195.2, Sodium 6057.9, Carbohydrate 42.2, Fiber 12.3, Sugar 4.1, Protein 78
ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that's ready in 15 minutes. Just don't forget the baguette. You'll want it for soaking up all those juices.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
- Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
MUSSELS IN LAGER
Categories Beer Steam Quick & Easy Mussel Gourmet
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 15
Steps:
- Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.
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