I love mussels and this dish is heavenly. Another great recipe from Chef Erin Ross at Dish Cooking Studio. Lager steamed mussels with mustard, kielbasa (sausage) & dill can be served as an appetizer or main dish. Another easy-to-follow recipe from a professional chef. Impress your family or guests with this dish.

Lager Steamed Mussels with Mustard, Kielbasa & Dill

Ingredients

• 6 thick slices of bread
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 3 garlic cloves – 1 cut in half, 2 thinly sliced
• 1/2 lb kielbasa sausage, quartered and thinly sliced
• 1 med shallot, minced
• Salt and freshly ground pepper
• 4 lbs mussels, scrubbed and debearded
• 1 1/2 cups lager
• 4 tbsp unsalted butter, at room temperature
• 2 tbsp whole-grain mustard
• 1/4 cup coarsely chopped dill

Instructions

• Preheat the oven to 350 degrees.
• Brush the bread with olive oil, transfer to a baking sheet, and place in the oven until golden and toasted. Remove from oven when finished cooking, and lightly rub the garlic clove halves over the toast.
• In a large, deep pot, heat 1/4 cup of 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 a large, deep bowl, 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. Serve the mussels with the garlic toast.

Enjoyed this recipe? Why not try Chef Erin’s Chimichurri Steak recipe!

Don’t forget to visit Dish Cooking Studio for many savoury recipes. To perfect your culinary skills or have a new experience take one of their cooking classes. It’s an opportunity to work with professional chefs in their prep kitchen.

Thanks for coming by.

Linking up to:

Make it Pretty Monday

Reader Tip Tuesday