German-Style Mussel Stew
A hearty and flavorful stew from Germany, featuring fresh mussels and a variety of spices. Perfect for a cold winter night.
Ingredients
- ●1 pound Fresh Mussels
- ●1 Peruvian Stew Pepper
- ●1/4 cup Fresh Parsley
- ●3 cloves Garlic
- ●1 cup German Beer
- ●2 cups Chicken Broth
- ●2 tablespoons Butter
- ●1 cup White Wine
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Heat the butter in a large Dutch oven over medium heat.
- 2
Add the sliced onions and cook until softened, about 5 minutes.
- 3
Add the sliced Peruvian stew pepper and cook for an additional 2 minutes.
- 4
Add the garlic and cook for 1 minute, until fragrant.
- 5
Add the mussels, chicken broth, beer, white wine, salt, and pepper.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Bake for 10-12 minutes, or until the mussels are cooked through.
- 8
Remove the pot from the oven and stir in the chopped parsley.
- 9
Serve the stew hot, garnished with additional parsley if desired.
- 10
Discard any unopened mussels before serving.
- 11
Serve with crusty bread or over egg noodles, if desired.