Ingredients
- 1 large Baguette
- 6 tablespoon Olive Oil
- 1 large Onion chopped
- 1 Jalapeno Pepper chopped (including seeds)
- 6 cloves Garlic chopped
- 1 Red Bell Pepper chopped
- 1/2 pound Kielbasa or Chorizo Sausage chopped
- 4 pounds mussels beards removed and scrubbed under cold water with a brush
- 1 cup Dry White Wine
- 1 tablespoon sriracha sauce
- 2 teaspoons Dijon Mustard
- 2 cups Heavy Cream
- 1/2 teaspoon Salt
- 3 teaspoons Cornstarch
- 1/4 cup Water
- 1/4 cup Fresh Basil Leaves chiffonade – plus more for garnish
Servings:
Instructions
- Preheat oven to 400 degrees.
- Put the baguette into half-inch thick rounds and place on a foil lined baking sheet. Drizzle with 2 to 3 tablespoons of the olive oil and bake for 8 to 10 minutes until toasty. Set aside.
- Heat the olive oil over medium high heat in a large deep skillet. Add the onions, jalapeno, and garlic to the pan and cook until soft and fragrant, about 2 minutes. Add the red bell pepper and kielbasa to the pan and continue to cook, stirring frequently until kielbasa has begun to caramelize, about 3 to 4 minutes.
- Add the mussels to the pan in a single layer and toss to coat with the onion and kielbasa mixture. Top with the white wine.
- Whisk the sriracha, Dijon, and heavy cream together in a bowl and then pour over the mussels. Toss everything to coat and cover the pan. Cover and cook until the mussels are just opened, about 5 to 7 minutes. Using tongs remove the mussels from the sauce to a platter and cover with foil to keep warm.
- Add the salt to the sauce and bring to a low boil. Whisk the cornstarch into the water until dissolved and add to the sauce. Cook stirring frequently for 3 to 4 minutes until the sauce reduces and becomes thick and silky. Stir in the basil.
- Pour the sauce over the mussels on the platter (or in individual serving bowls). Garnish with basil leaves and a couple of the toasty crostini and dig in.
Recipe Notes
Source: Via Block Island Times