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Ingredients

• 4   thick slices of white peasant bread
• 1/4 cup  extra-virgin olive oil, plus more for brushing
• 2   garlic cloves, 1 left whole, 1 thinly sliced
• 1/2 pound  kielbasa sausage, quartered and thinly sliced
• 1   medium shallot, minced
•   Salt and freshly ground pepper
• 4 pounds  mussels, scrubbed
• 1 1/2 cups  lager or another light-bodied beer
• 4 tablespoons  unsalted butter, at room temperature
• 2 tablespoons  whole-grain mustard
• 1/4 cup  coarsely chopped dill

Description

F&W's Grace Parisi Shares A Classic Recipe For Mussels In White Wine, Then Creates Amazing Alternatives With Clam Broth, Sake, And, In This Recipe, Lager.

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