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Pilsner Steamed Mussels in a Roasted Garlic Broth with Wild Boar Sausage and Green Onions

Chef Fred Przyborowski

Yield: 10 Portions

  • 6 lbs. fresh Whitewater Mussels
  • 2 qt. chicken stock, reduced by half
  • 6 oz. roasted garlic
  • 3 bunches of green onion, sliced thin
  • 1 lbs. D'artaganan wild boar sausage, cooked and sliced thin
  • 1 qt. Pilsner Urquel or other pilsner beer salt and pepper to taste

Heat large pot on high for 3-4 minutes. In separate pt, add roasted garlic to stock and simmer Add mussels to pot with beer and cover When mussels are partially open, add roasted garlic broth and sausage Bring to a simmer, when mussels are all open, garnish with green onion.