INGREDIENTS:

 



  • 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






METHOD:

 



  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.