Ingredients

• 4 ounces thickly sliced bacon, diced
• 1 tablespoon olive oil
• 1 tablespoon chopped onion
• 1 teaspoon minced garlic
• 1/2 cup dark beer
• 1 pound mussels, debearded and scrubbed
• 1 tablespoon butter
• 1/4 cup sauerkraut
• 4 ounces cooked fingerling potatoes, halved
• Kosher salt

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Instructions

1. Heat a Dutch oven or other large pot over medium heat; add the bacon. Cook until the bacon is crispy, about 8 minutes. Add the oil to the pan; cook the onions and garlic until translucent and tender, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pot; add the mussels. Steam the mussels, covered, over high heat, about 2 minutes. Stir in the butter, sauerkraut and potatoes and sprinkle with salt. Cover and cook until the mussels open, about 2 minutes.