Lager Steamed Mussels With Mustard Kielbasa And Dill Recipes

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LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL



Lager-Steamed Mussels With Mustard, Kielbasa and Dill image

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

1/4 cup extra virgin olive oil
1 thinly sliced garlic clove
1/2 lb kielbasa, quartered and thinly sliced
1 medium shallot, minced
salt & freshly ground black pepper
4 lbs mussels, scrubbed
1 1/2 cups lager beer
4 tablespoons unsalted butter, at room temperature
2 tablespoons whole grain mustard
1/4 cup coarsely chopped fresh dill

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



Ale-Steamed Mussels With Garlic and Mustard image

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

2 pounds mussels in shells
1 tablespoon olive oil
4 full sprigs of thyme
3 garlic cloves, minced
2 large shallots, chopped
Kosher salt
freshly ground black pepper
3/4 cup good ale
1 to 3 tablespoons butter, to taste
1 tablespoon chopped fresh tarragon or parsley
1 teaspoon Dijon mustard
Crusty bread, for serving

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



Mussels in Lager image

Categories     Beer     Steam     Quick & Easy     Mussel     Gourmet

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

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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