Prince Edward Island Mussels

Receta de Elis Aurora
From the Mussel Bar and Grille
Prince Edward Island Mussels in Hoegaarden Beer and Touraine Wine with Pork Sausage, Lemon and Herbs

INGREDIENTS

1 Tablespoon Clarified Butter
6 oz Fresh made raw Pork Sausage
1 Tablespoon Fine Chopped Garlic
1 Tablespoon Fine Chopped Shallots
1 Bay Leaf
1 lb. PEI Musssels
3/4 cup Hoegaarden Beer
3/4 Cup Touraine White Wine
1 cup Plugra Butter
1 Tsp Chopped thyme
1 Tablespoon Chopped Parsley
1 tsp chili Flakes
Salt and Pepper
2 Lemon Wedges

PREPARATION

Pork Sausage: 1 lb pork Shoulder,Grind on the largest die. Pinch of each clove, marjoram, sage and chili Flake. Add a little Salt, pepper and brown Sugar. Grind on the medium die.

  • Heat Mussel Pot to Medium High Heat, add one Tablespoon Clarified Butter.
  • Add 6 oz. pork sausage meat and the bay leaf. Sear the sausage and break it up a little, add the garlic, and shallot, saute for one minute.
  • Add the mussels, saute on minute, add the beer and wine.
  • Cover immediately.
  • Cook for 3 – 4 minutes
  • Add the butter thyme, Parsley.
  • Season with Salt and Pepper and cover immediately
  • Swirl and Shake the pot
  • Cook for 1 or 2 more minutes
  • Squeeze the lemon and top. Drop it in
  • Sprinkle parsley

Serve when mussels have opened. Bon Appetit!