Fire up the grill and crack open a cold one – we’re celebrating beer month in style with seafood, kielbasa and craft beer!
- 2 tablespoons olive oil, plus more for brushing
- 1 1/2 pounds mussels, cleaned and debearded
- 4 cloves garlic, 3 smashed and 1 left whole
- 2 shallots, sliced (about 3/4 cup)
- 1 1/2 cups roughly chopped tomatoes
- 2–3 sprigs fresh tarragon (about 1 tablespoon of leaves), plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 7 ounces kielbasa sausage, split in half lengthwise
- 12 ounces beer (I used 1 can of Old Chub Scotch Ale)
- 2 tablespoons unsalted butter
- 1 baguette, sliced on the bias into 3/4-inch thick pieces
- Place a large, flame-proof Dutch oven (preferably cast iron) on an outdoor grill and preheat to medium-high.
- While the grill is preheating, place the mussels in a colander and rinse under cold, running water. You can use a vegetable brush to scrub away any mud/debris. There’s a great tutorial on how to clean and debeard mussels over on Serious Eats if yours still have beards attached.
- Once grill is hot, add 2 tablespoons oil to the Dutch oven along with the 3 smashed cloves of garlic and shallots. Cook for 1 minute. Add tomatoes, tarragon, salt and pepper flakes and continue to cook, stirring occasionally, until the tomatoes have softened, about 5 minutes.
- While the veggies are cooking, brush sausage with oil and place cut-side down directly on the grill. Cook until it gets nicely charred, flip, and continue to cook until the other side is charred as well. Remove from heat to a cutting board and let cool slightly before slicing into half-moons.
- Once the tomatoes are soft, pour beer into the Dutch oven. Bring to a simmer, then add mussels, stir well, and cover with a tight-fitting lid. Let the mussels cook, covered, stirring once or twice, until they have all popped open, about 7-15 minutes.
- While the mussels are cooking, brush both sides of the slices of baguette with oil. Place directly on the grill until nicely charred on both sides. Cut the tip off of the whole clove of garlic. After the bread comes off the grill, rub the cut side of the garlic clove on one side of each piece of baguette. Set aside.
- When the mussels have all opened, add the grilled kielbasa slices and butter to the Dutch oven. Stir until the butter melts and the sausage is incorporated.
- Divide the mussels and juices between 4 bowls, discarding any that didn’t open up while cooking. Serve with garlic bread alongside for sopping up the juices. Garnish with additional tarragon, if desired. Enjoy!
- Serving Size: 4