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
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, 1cup (250