Polish-Style Steamed PEI Mussels

In a large skillet, heat 1 tbsp of extra virgin olive oil over medium high heat. Once the oil is hot, add 12 oz 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 1 tbsp of extra virgin olive oil and sauté 1/3 cup sliced shallots and 1 ½ tsp caraway seeds for 3 minutes, stirring often. Add 1 tbsp stone ground mustard and 3 fresh plum tomatoes, diced and cook 1 minute, stirring to combine. Add 2 pounds PEI mussels, rinsed and ¼ cup extra dry 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. Chopped fresh parsley, for garnish

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