Steamed Andouille Mussels
Executive Chef Louis Kiefer, Bar Harbor Inn
1 ounce sliced green pepper (can use yellow and red as well)
Chopped garlic to taste
Olive oil to saute
2 ounces andouille sausage (sliced on a bias) 1/2 sausage per serving
4 ounces mussels, cooked halfway
1/2 cup white wine
1/2 cup diced tomatoes
Chopped scallions
Saute andouille sausage with peppers and garlic until sausage is cooked
Add mussels, and wine.
Garnish with scallions and chopped parsley.
Serve with 3 garlic costini.
Steamed Andouille Mussels
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