2 lb(s) P.E.I. mussels, bearded and scrubbed well to remove dirt (908 grams)
¼ cup butter (60 ml)
1 large sweet onion, sliced
2 clove garlic, finely sliced
2 tsp Dijon mustard (10 ml)
1 small Chorizo sausage (or substitute spicy Italian sausage), chopped
1 red pepper, diced
1 bottle (340 ml) beer (preferably lighter style beer, such as an ale)
Juice of ½ lime
handful fresh Italian parsley, chopped
handful of sliced (chiffonade) of cabbage (curly variety)
Coarse salt and freshly cracked pepper, to taste
1. In a large skillet, heat the butter over medium high heat. Add onion, and garlic and sauté until softened, about 3 minutes. Add chorizo and red pepper and cook for a further 5 minutes until chorizo is golden brown.
2. Add the beer, lime juice, mustard and the mussels. Sprinkle cabbage over top of mussels. Cover and steam over medium heat until mussels open, about 5 to 7 minutes. Stir in chopped parsley. Adjust seasoning. Serve immediately. Serves 4.