2 1⁄2 lb fresh PEI Mussels 1 lb chorizo sausage or hot italian sausage, sliced 1⁄4 cup olive oil 1 cup onion, thinly sliced 1⁄2 cup green onion, thinly sliced 4 clove garlic, minced 2 cup salsa sauce 1 cup dry white wine dash salt and pepper
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Sauté the sausage, onions and garlic in olive oil in a large fry pan until onion is golden.
Lay cleaned mussels on top of onions and sausage. Add wine and salsa. Mix and cover.
Steam for 4-7 minutes. Add salt and pepper to taste.
To serve, place mussels and sausage in bowls and spoon cooking sauce over. Remove any mussels that do not open.
Newfoundland and Labrador Department of Fisheries and Aquaculture