Mussels with Sauerkraut and Riesling

Name: Mussels with Sauerkraut and Riesling
Yield: Makes 8 cups (2 l); 4 main-course servings
Ingredients: Freshly ground black pepper, to taste; 3 dozen small mussels (about 1½ pounds; 675 ml), well scrubbed and debearded; 1 medium onion, cut across into ¼-inch (.5-cm) slices; Kosher salt, to taste; 2 teaspoons caraway seed; 1 cup (250 ml) half-and-half; 1½ pounds (675 g) sauerkraut, rinsed; 1 cup (250 ml) Riesling

Preparation info

Makes 8 cups 2 l ) ;
4
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

I will admit that this was one of my stranger ideas—combining Alsatian wine and sauerkraut with seaside mussels—as if Alsace stretched to the ocean. I think it turned out very well.

Ingredients

1 medium onion, cut across into ¼-inch (.5-cm) slices
1 cup (250 ml) Riesling

Fish course
Pescatarian
Gluten-free
Soup

Method

In a medium stockpot, bring the onion and wine to a boil. Lower the heat and simmer for 5 minutes. Stir in the sauerkraut and mussels. Cover. Return to a boil. Lower the heat and simmer for 3 minutes. Stir in the half-and-half, 1 cup (250