MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lager-Steamed Mussels w/Mustard, Kielbasa & Dill
Categories: Beer, Seafood, Pork, Herbs, Vegetables
Yield: 4 Servings

1/4 c Olive oil
1 md Onion; chopped fine
6 cl Garlic; minced
3 tb Chopped fresh parsley
2 c Drained canned tomatoes in
- thick puree, chopped (from
- a 28 oz can
1/4 ts Dried thyme
1/4 ts Dried red pepper flakes
4 lb Mussels; scrubbed, debearded
1/8 ts Freshly ground black pepper
Salt; if needed
Garlic toast; (opt)

In a large pot, heat the oil over moderately low heat.
Add the onion and garlic and cook, stirring
occasionally, until the onion is translucent, about 5
minutes. Stir in the parsley, tomatoes, thyme, and red
pepper flakes. Reduce the heat and simmer, partially
covered, for 25 minutes, stirring occasionally.

Discard any mussels that have broken shells or that
don't clamp shut when tapped. Add the mussels to the
pot. Cover; bring to a boil. Cook, shaking the pot
occasionally, just until the mussels open, about 3
minutes. Remove the open mussels. Continue to boil,
uncovering the pot as necessary to remove the mussels as
soon as their shells open. Discard any that do not open.

Stir the black pepper into the broth. Taste the broth
and, if needed, add salt. Ladle the broth over the
mussels and serve with the garlic toast.

RECIPE FROM: https://www.foodandwine.com

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