Mussels are ideal for weeknight meals because they cook so quickly, and dinners with them are super riffable. I got the idea for this dish from Ed’s Lobster Bar in New York City. I added cabbage and substituted kielbasa for the bacon in their version, and lo and behold, a Polish star was born. Serve with a stack of garlicky toasted bread to sop up the delectable sauce, if you like. Choose refrigerated prepared horseradish for the best quality; shelf-stable kinds contain corn syrup, artificial flavorings, and preservatives. —Antoni Porowski
extra-virgin olive oil, plus more for drizzling
kielbasa, coarsely chopped
coarsely chopped green cabbage
finely chopped onion
coarsely chopped fresh flatleaf parsley, plus more for serving
Kosher salt and freshly
ground black pepper
dry white wine
Slices of rustic bread, toasted and rubbed with garlic, for serving (optional)
In This Recipe
Rinse the mussels well under cold water. Pull off any beards and discard any mussels that are broken or gaping open.
Heat the oil in a wide heavy pot over medium-high heat until hot but not smoking. Add the kielbasa and cook, stirring occasionally, until crisp and golden, 3 to 5 minutes. Using a slotted spoon, transfer the kielbasa to a plate and set aside.
Add the cabbage and onion to the pot and cook, stirring frequently, until the cabbage is wilted and the onion is tender, 4 to 6 minutes.
Stir in the parsley, horseradish, 1/4 teaspoon salt, and pepper to taste. Add the mussels, wine, and cream, increase the heat to high, cover, and cook, gently shaking the pot once or twice, until the mussels open, 3 to 5 minutes. Toss the mussels well with a wooden spoon, and discard any that have not opened. Stir in the kielbasa and cook for 30 seconds to warm through.
Spoon the mussels into bowls, then spoon the pan juices over the top. Drizzle with oil and sprinkle with parsley and salt. Serve immediately, with garlicky bread, if desired.