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This Polish-Style Steamed PEI Mussels recipe post was written by me through an activation with HireInfluence on behalf of the Mussels Industry Council of Prince Edward Island. Although I received compensation for participating in the campaign, all thoughts and opinions are my own.
Be sure to VOTE for YOUR favorite PEI mussels recipe – when you vote you’ll be entered to win a trip to Prince Edward Island! (See more details below.)
Jack and I are so thrilled to be partnering today with the Mussels Industry Council of Prince Edward Island to help convince you that mussels from Prince Edward Island absolutely need to be on the menu at your house!
Mussels are delicious, nutritious, and versatile seafood, and mussel processors based in the Province of Prince Edward Island produce most of the fresh mussels sold in North America.
Today’s Polish-Style Steamed PEI Mussels recipe is a very tasty mussels appetizer, and it is quick and easy to prepare.
To make these delicious steaming mussels, first fry up some Polska kielbasa in a wide sauté pan, then set it aside. Next, sauté some shallots, caraway seed, mustard, and diced tomatoes before adding those wonderful fresh PEI mussels and a splash of vermouth to the pan. Cover and cook, then just about three minutes later – once the mussels have opened – add the kielbasa back to the pan and serve!
The smoky flavor of the kielbasa and the zesty caraway seeds are a perfect complement to the briny, sweet flavor of the fresh PEI mussels. That steaming bowl of Polish-Style Steamed PEI Mussels is an appetizer that is perfectly shareable with family and friends.
If you’ve never cooked mussels before – please don’t be intimidated! Mussels are some of the easiest and most versatile seafood to cook.
The PEI Mussels website is a great source of information. They share videos tips on how to buy mussels at your local grocery store or fish market. (Be sure to look for the PEI label!) It also has information on storing and cleaning your mussels before cooking, mussel nutrition and calories, plus ideas for fitting this delicious seafood into a healthy lifestyle. And of course, they have lots of delicious PEI mussels recipes too.
Finally, behind every PEI mussel is a hardworking PEI mussel farmer who works 365 days a year to provide you with a fresh, high-quality, and sustainable product.
Vote for your favorite PEI mussels recipe (we’d appreciate a vote for our Polish-Style Steamed Mussels recipe) and you’ll be entered to win a Trip to Prince Edward Island.
You can vote once per day between March 27 and April 17, 2017 – so vote often for your chance to win!
See contest official rules here.
- 2 tablespoons extra virgin olive oil, divided
- 12 ounces kielbasa, sliced on the bias
- 1/3 cup sliced shallots
- 1 ½ teaspoons caraway seed
- 1 tablespoon stone ground mustard
- 3 fresh plum tomatoes, diced
- 2 pounds PEI mussels, rinsed (*see note above)
- ¼ cup extra dry vermouth
- **Optional – Chopped fresh parsley, for garnish
- In a large skillet, heat 1 tablespoon of the oil over medium high heat. Once the oil is hot, add the sliced kielbasa and cook until browned (about 3 minutes), flipping kielbasa slices half way. Use a slotted spoon to remove kielbasa to a bowl.
- Add remaining 1 tablespoon of oil and sauté shallots and caraway seeds for 3 minutes, stirring often.
- Add mustard and tomatoes and cook 1 minute, stirring to combine.
- Add mussels and vermouth and cover pan. Steam until the mussels have opened, about three minutes. (If you notice any unopened shells, steam a minute longer to open. After steaming, if any shells remain closed, discard them.)
- Add reserved kielbasa, gently toss and serve.
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**Optional – sprinkle with fresh parsley before serving. And don’t forget to serve with toasted bread to soak up those luscious juices.