INGREDIENTS

10 oz. Canadian Cove mussels
1 tsp. softened butter
1 Tbs. olive oil
2 tsp. fresh thyme, chopped
2 Tbs. Andouille sausage, finely diced
1 Tbs. fresh basil, thinly sliced
2 tsp. roasted garlic, chopped
1/2 tsp. lemon zest, finely grated
1 tsp. shallots, finely diced
Salt & pepper to taste
1/2 cup Beer, lager style 2 lemon wedges
Green onions, 2" diagonal slices
2 sprigs purple kale

DIRECTIONS
In a large pot, heat olive oil over medium heat. Add andouille sausage and cook until meat has begun to brown, about 2-3 minutes, stirring frequently. Add roasted garlic and shallots, continue cooking for an additional minute. Add green onions and seasonings. Mix well. Add beer and bring to a simmer. Add mussels and cover with a tight fitting lid. Simmer for approximately 4-5 minutes, occasionally shaking the pot, until the mussels have opened. Remove mussels with tongs and arrange on large serving platter. Cover and place in a warm area. To the broth, add butter, thyme, basil and lemon zest. Simmer for 1-2 minutes until broth has lightly thickened. Remove and pour evenly over mussels. Garnish platter with lemon wedges and purple kale sprigs. Serve immediately with warm, crusty bread.