*Note: Rinse and stir mussels under cold running fresh water. Mussels naturally open and close their shells when out of water. For any mussels that do not close after rinsing, tap their shells or lightly squeeze them while running under the water again. For any mussel that still does not close, throw it away.
- 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.
**Optional – sprinkle with fresh parsley before serving. And don’t forget to serve with toasted bread to soak up those luscious juices.