Saverne Mussels



Saverne Mussels


  • 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


  • 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.