Pepper And Sausage Mussels

Recipe Ingredients

2 1/2 oz	71g	Tabasco brand Pepper Sauce
10 lbs	4540g / 160oz	Fresh mussels
5 lbs	2270g / 80oz	Andouille sausage - bias-cut 3/8" thick
2 lbs	908g / 32oz	Unsalted butter
5 oz	142g	Fresh garlic - minced
10		Fresh lemons
6 tablespoons	90ml	Minced fresh rosemary
15		Fresh thyme sprigs
		Shrimp stock - as needed
2 teaspoons	10ml	Red pepper flakes
2 teaspoons	10ml	Mignonette pepper
2 oz	56g	Kosher salt
16 oz	454g	Chipotles - constituted, peeled,
		And chopped
12 oz	340g	Fresh parsley - washed, dried,
		And chopped
4 oz	113g	Steens molasses

Recipe 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.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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