Recipe for Pepper and Sausage Mussels 
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Yield:
12
Ingredients:
Amount Ingredient
1/2 oz Tabasco brand Pepper Sauce
10 lb fresh mussels
5 lb Andouille sausage bias-cut 3/8" thick
2 lb unsalted butter
5 oz fresh garlic minced
10 x fresh lemons
6 tbl minced fresh rosemary
15 x fresh thyme sprigs
Shrimp stock as needed
2 tsp red pepper flakes
2 tsp mignonette pepper
2 oz kosher salt
16 oz chipotles constituted, peeled,
and chopped
12 oz fresh parsley washed, dried,
and chopped
Instructions:
Instructions: In a large hot stainless Rondo, render sausage until evenly browned. Add 1/4 of butter. Add garlic and sweat briefly. Add red pepper, black pepper and mussels.

Squeeze lemons, add molasses, shrimp stock, 1/2 of herbs and Tabasco brand Pepper Sauce. Steam with lid on until mussels are done, and drain off liquid.

Reduce broth by half and monte with butter. Add remaining herbs, parsley, and chilis. Mix mussels with quasi-buerre blanc.

Serve with grilled tuscan bread and garnish with extra-virgin olive oil.

This recipe yields 12 servings.

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