Mussels With Kielbasa & Horseradish Cream

October 19, 2021
1 Ratings
Photo by Julia Gartland Prop Stylist: Suzie Myers Food Stylist: Yossy Arefi
  • Prep time 15 minutes
  • Cook time 17 minutes
  • Serves 4
Author Notes

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

Test Kitchen Notes

Excerpted with permission from Antoni: Let’s Do Dinner © 2021 by Antoni Porowski with Mindy Fox. Photography © 2021 by Paul Brissman. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved. —The Editors

What You'll Need
  • 4 pounds mussels
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 8 ounces kielbasa, coarsely chopped
  • 4 cups coarsely chopped green cabbage
  • 3/4 cup finely chopped onion
  • 1/2 cup coarsely chopped fresh flatleaf parsley, plus more for serving
  • 3 tablespoons prepared horseradish
  • Kosher salt and freshly
  • ground black pepper
  • 1/2 cup dry white wine
  • 1/3 cup heavy cream
  • Slices of rustic bread, toasted and rubbed with garlic, for serving (optional)
  1. Rinse the mussels well under cold water. Pull off any beards and discard any mussels that are broken or gaping open.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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