Recipe courtesy of Flex Mussels
Total:
15 min
Prep:
5 min
Cook:
10 min
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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