4 lbs. mussels, beards removed 

1 French baguette or other crusty bread, cut into rounds

6 Tbs. olive oil

1 large onion, chopped

6-8 large garlic cloves, chopped

½ lb. kielbasa or chorizo, chopped

1 pint grape tomatoes, cut in half 

1 cup frozen corn, thawed

1 tsp. salt

2 tsp. black pepper

2 tsp. granulated garlic powder

1 Tbs. curry powder

1 beer (or 1 cup white wine)

1 cup heavy cream

½ cup fresh basil or parsley chopped

Preheat oven to 400 degrees.

Soak mussels in cold water for 15 minutes while you prepare the rest of the ingredients.

Place the sliced bread on a foil lined baking sheet and drizzle with 2-3 tablespoons of the olive oil.  Bake for 7-10 minutes until toasty and set aside.

Heat the remaining olive oil in a large deep skillet. Add onion and garlic and cook until they are soft and translucent, about 2 minutes. Add sausage and cook until heated through and aromatic. Remove this mixture from pan and put mussels in an even layer.


Sprinkle mussels with onion and sausage mix, tomatoes, corn, salt, pepper, garlic and curry. Pour beer (or wine) and cream evenly over all and cover. Cover and cook on high for about 8-10 minutes until the mussels are open. Take a spoon and gently ‘push’ the tomatoes, corn, etc… into the mussels so all the goodies are mingling with and in the mussels. 


Remove the mussels from pot with a slotted spoon to serving dish and cover with foil to keep warm. 

Boil the remaining sauce stirring occasionally for another 8-10 minutes until the sauce is reduced by half. Pour over the mussels and sprinkle with chopped basil or parsley.


Serve with bread on the side for dipping in the broth.  Devour!

One of my signatures and fan favorite for sure! We are lucky to have access to the freshest mussels on Block Island every summer!