If you don’t have a wok for this recipe, use a wide skillet or sauté pan instead, says Indianapolis-based chef Neal Brown, founder of Pizzology and Ukiyo. Enjoy the mussels with cold kölsch or a crisp German-style pilsner.
Wok-Cooked Caraway & Kölsch Mussels
Yields: 2 servings
- ½ cup cold butter (1 stick), cut into cubes
- 8 oz German-style sausage (such as smoked kielbasa), cut crosswise into ½-inch-thick pieces
- ¼ cup very thinly sliced sweet onion
- 2 Tbsp minced fresh garlic
- 2 Tbsp minced shallots
- ½ cup kölsch, pilsner or lager beer
- ¼ cup canned Italian-style crushed tomatoes (preferably San Marzano tomatoes)
- ¼ cup chicken stock or broth
- 1 tsp crushed red pepper flakes
- 1 tsp toasted caraway seeds
- 1½ to 2 lbs farmed or wild mussels, cleaned and debearded
- ¼ cup coarsely chopped fresh parsley leaves
- sliced green onions, optional
- toasted crusty bread
Preheat wok, large skillet or sauté pan over medium heat. Add 1 cube butter and sausage and cook 1 to 2 minutes or until sausage browns, stirring frequently. Add onion, garlic and shallots and cook 1 minute, stirring constantly, making sure vegetables do not brown. Add beer, tomatoes, stock, crushed red pepper flakes and caraway seeds; cook 3 to 5 minutes to reduce liquid, stirring occasionally.
Add mussels and remaining cold butter and simmer until the mussels begin to open and butter thickens into a sauce, stirring frequently Transfer mussels with their sauce to bowls; sprinkle with parsley and green onions, and serve with bread for dipping into sauce.