• 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:
Saturated Fat: N/A