Lager-Steamed Mussels

¼ cup olive oil

½ pound kielbasa sausage, quartered and sliced

2 tablespoons shallot, minced

1 tablespoon fresh garlic, minced

Kosher salt to taste

Freshly ground black pepper to taste

4 pounds mussels, scrubbed clean

12 ounces lager

4 tablespoons unsalted butter, room temperature

3 tablespoons whole-grain mustard

¼ cup fresh dill, coarsely chopped

1 fresh lemon cut into 6 equal wedges

In a large, deep pot, heat the ¼ cup of olive oil. Add the kielbasa and slightly brown the sausage for 2 minutes. Add the shallots and garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned.

Add the mussels and cook, stirring, for 1 minute. Add the lager, cover and steam the mussels until they open, about 5 minutes.

Remove from the heat. Using a slotted spoon, transfer the mussels and sausage to 4-6 deep bowls, discarding any mussels that did not open.

Add the butter, mustard and most of the dill to the broth in the pot. Stir and swirl the pot until the butter melts. Squeeze two of the lemon wedges into the broth and stir. Slowly pour the broth over the mussels, stopping before you reach the "grit" at the bottom of the pot.

Sprinkle each bowl of mussels with a small amount of remaining chopped fresh dill and serve each with a remaining lemon wedge and some crusty grilled bread to soak up the flavorful broth.

Makes 4-6 servings