Receta de Elis Aurora
From the Mussel Bar and Grille
Prince Edward Island Mussels in Hoegaarden Beer and Touraine Wine with Pork Sausage, Lemon and Herbs


1 Tablespoon Clarified Butter
6 oz Fresh made raw Pork Sausage
1 Tablespoon Fine Chopped Garlic
1 Tablespoon Fine Chopped Shallots
1 Bay Leaf
1 lb. PEI Musssels
3/4 cup Hoegaarden Beer
3/4 Cup Touraine White Wine
1 cup Plugra Butter
1 Tsp Chopped thyme
1 Tablespoon Chopped Parsley
1 tsp chili Flakes
Salt and Pepper
2 Lemon Wedges

Pork Sausage:

  1. 1 lb pork Shoulder,
  2. Grind on the largest die.
  3. Pinch of each clove, marjoram, sage and chili Flake.
  4. Add a little Salt, pepper and brown Sugar. Grind on the medium die.


  1. Heat Mussel Pot to Medium High Heat, add one Tablespoon Clarified Butter.
  2. Add 6 oz. pork sausage meat and the bay leaf. Sear the sausage and break it up a little, add the garlic, and shallot, saute for one minute.
  3. Add the mussels, saute on minute, add the beer and wine.
  4. Cover immediately.
  5. Cook for 3 – 4 minutes
  6. Add the butter thyme, Parsley.
  7. Season with Salt and Pepper and cover immediately
  8. Swirl and Shake the pot
  9. Cook for 1 or 2 more minutes
  10. Squeeze the lemon and top. Drop it in
  11. Sprinkle parsley

Serve when mussels have opened. Bon Appetit!