Lager-Steamed Mussels With Mustard, Kielbasa And Dill

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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

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