Ingredients Weight Measure
Andouille sausage, bias-cut, 3/8" thick 5 lbs.
Unsalted butter 2 lbs.
Garlic, fresh, minced 5 oz.
Red pepper flakes 2 tsp.
Mignonette pepper 2 tsp.
Mussels, fresh 10 lbs.
Lemons, fresh 10 ea.
Steen's® Molasses 4 oz.
Shrimp stock as needed
Rosemary, fresh, minced 6 Tbsp.
Thyme sprigs, fresh 15 ea.
TABASCO® brand Original Red Sauce 2-1/2 oz.
Parsley, fresh, chopped, washed and dried 12 oz.
Chipotles, constituted, peeled and chopped 16 oz.
Kosher salt 2 oz.


  1. In a large, hot stainless rondeau, render sausage until evenly browned.
  2. Add 1/4 of butter. Add garlic and sweat briefly. Add red pepper, black pepper and mussels. Squeeze in juice of lemons; add molasses, shrimp stock, 1/2 of herbs and TABASCO® Sauce.
  3. Steam with lid on until mussels are done, and then drain off liquid. Reduce broth by half and monté with remaining butter.
  4. Add remaining herbs, parsley, and chiles. Mix mussels with quasi-buerre blanc.
  5. Serve with grilled Tuscan bread and garnish with extra virgin olive oil.

Yield: 12 servings