• 1 lb mussels

  • 1/4 chorizo sausage sliced into six pieces

  • 1 tbsp virgin olive oil

  • 1/2 cup leeks and red onion

  • 3 tbsp butter

  • 1 tsp Dijon mustard

  • 2 leeks finely chopped, white parts only

  • 4 garlic cloves, minced

  • 1 cup Mill Street Tank House Ale

  • 1/4 cup chopped fresh flat-leaf parsley

  • Salt and pepper to taste



  1. Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the sausage, leeks, garlic, red onion and thyme. Cook until the vegetables become a pulp, approx. 5 minutes.

  3. Add the mussels and give everything a good toss.

  4. Add the Mill Street Tank House Ale.

  5. Cover and steam over medium-high heat for 8 minutes, until the mussels open. Stir occasionally so all the mussels are in contact with the heat.

  6. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate.

  7. Season with salt and pepper. Sprinkle with the parsley and serve immediately.