Dubliner Mussels - Featured Recipe - CookingDistrict.com
Featured Recipes

Dubliner Mussels

The Dubliner from NYC seafood spot Flex Mussels uses traditional Irish ingredients. It boasts mussels in a rich Guinness broth with a healthy dose of bacon, fingerling potatoes and sauerkraut
Categories: Irish, Seafood
Step 1
4 oz • Thickly sliced bacon • diced
1 tbsp • Olive oil
1 tbsp • Onion • chopped
1 tsp • Garlic • minced
1/2 cup • Dark beer or stout
1 lb • Mussels • debearded and scrubbed
1 tbsp • Butter
1/4 cup • Sauerkraut
4 oz • Fingerling potatoes • cooked and halved
• Kosher salt
Heat a Dutch oven or other large pot over medium heat; add the bacon. Cook until the bacon is crispy, about 8 minutes. 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 bottom of 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.
Notes

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