Penn Cove Mussels with House Sausage, Rainier Beer and Caraway Croutons

Instead of wine, we go for beer! And, not just any beer, but the Pacific Northwest's own Rainier Beer. And, what goes great with beer? Sausage! And, while we're at it, let's (quickly) whip up our own croutons!



  • 5# mussels
  • 1 qt thin sliced onion
  • 1 c thin sliced garlic
  • 1 qt sausage, small/med dice
  • 1 can rainier (16 oz)
  • 1.5 c butter, cut in cubes
  • 1/3 c lemon juice
  • Chopped parsley to top

Caraway croutons:

  • 1/3 c caraway seeds
  • 1# butter
  • ¼ c dijon mustard
  • 2 qts day old bread, crusts cut off
  • 1 T kosher salt


  1. In dry pan toast caraway seeds, grind in spice grinder
  2. Melt butter in small pot, once melted add caraway and dijon mustard
  3. Cut bread into half inch cubes.
  4. Toss bread cubes with half of butter mixture. Let sit 10 minutes. Add rest of butter mixture. Season with salt. Taste one! Add more salt to taste.
  5. Cook in 350 degree oven until golden brown, stirring every 5 minutes.


  1. 3T oil in pan, saute garlic and onion until soft and starting to develop color
  2. Add sausage, cook 30 more seconds
  3. Add mussels, toss, season with salt
  4. Add beer, cover
  5. Take cover off when mussels are mostly open
  6. Add butter and lemon
  7. Taste, add more butter, lemon and salt to taste
  8. Put into bowl, top with chopped parsley and caraway croutons