Saverne Mussels
Ingredients
- 4 TBS butter divided
- 1 large shallot finely chopped
- 4 cloves garlic sliced
- 1 cup Saverne Black Pepper & Lemon Sauerkraut
- ½ cup Saverne Black Pepper & Lemon Sauerkraut Brine
- 1 ½ cups dry white wine
- 3# mussels, cleaned and beards removed
- 2 TBS chopped parsley
- Lemon wedges for serving
Directions
- Melt 2 TBS butter in large pot/Dutch oven over medium heat. Add shallot, garlic and salt, cook until softened about 3 minutes
- Add wine and sauerkraut brine, bring to a simmer
- Add mussels and stir to coat. Cover and steam for 3 minutes
- Add sauerkraut and stir and cover for 3 more minutes, until mussels are just starting to open
- Add remaining 2 TBS butter and stir to combine, taste and season with salt and pepper
- Sprinkle with parsley and serve with lemon wedges, enjoy with aioli and frites.
