Mussel Recipes // Mains & Entrées // Polish-Style PEI Mussels
Cooking Time
Cooking Time:
30 min
  • Lactose Free
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Polish-Style PEI Mussels


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)


  1. Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. 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.
  3. Add remaining 1 tablespoon of oil and saute? shallots and caraway seeds for 3 minutes, stirring often. Add mustard and tomatoes and cook 1 minute, stirring to combine.
  4. Add mussels and vermouth and cover pan. Steam until the mussels have opened, about 5-7 minutes.
  5. Add reserved kielbasa, gently toss and serve.
  6. Sprinkle with fresh parsley before serving. And don’t forget to serve with toasted bread to soak up those luscious juices!
Recipe source: A Family Feast