Beer-Braised Mussels with Andouille

Beer-Braised Mussels with Andouille


1 tablespoon Dierbergs olive oil
½ cup diced G & W andouille sausage (about 1 link)
¼ cup diced shallot
1 to 2 large cloves garlic, minced
1 can (14.5 ounces) Dierbergs diced tomatoes in juice, undrained
1 bottle (12 ounces) beer (Blue Moon Belgian-Style Wheat Ale or lager beer)
Coarse salt and freshly ground black pepper
2 pounds Prince Edward Island mussels, cleaned
2 tablespoons minced fresh Italian parsley


In Dutch oven, heat olive oil over medium-high heat. Add andouille, shallot, and garlic; cook stirring often 1 to 2 minutes.

Add tomatoes, beer, salt, and pepper; cook stirring to scrape brown bits from bottom of pan. Bring to a boil; reduce heat and simmer 5 minutes.

Add mussels (discard any opened mussels that won’t close when shells are tapped); cover and cook until mussels open, about 3 to 4 minutes.

Discard any unopened mussels. Spoon mussels and broth/pan juices into shallow bowls. Sprinkle parsley over top. Serve with sliced crusty bread.


Servings: 12
Serving Size: Per appetizer

Per Serving
Calories: 115
Cholesterol: 25 mg
Fat: 4 g
Sodium: 327 mg
Carbohydrates: 6 g
Protein: 10 g
Fiber: <1 g