Ingredients
2 lbs. fresh PEI Mussels
2 tbsp. Extra Virgin Olive Oil, Divided
12 oz. Kielbasa, sliced on the bias
1⁄3 Cup Sliced Shallots
1 1⁄2 tsp. Caraway Seed
1 tbsp. Stone Ground Mustard
3 Fresh Plum Tomatoes, diced
1⁄4 Cup Extra Dry Vermouth
Chopped Fresh Parsley for garnish (optional)