1kg Mussels
1 onion – finely sliced
2 garlic cloves – finely sliced
25g butter
1 red pepper – cubed and de-seeded
2 mourges sausages
2 tablespoon honey
½ juice lime
½ bottle of beer
1 teaspoon Dijon mustard
Pinch of pepper
Pinch of salt
½ Savoy cabbage – finely sliced

METHOD

Fry onion and garlic in the butter until onion has softened.

Add red pepper and cook for a few minutes to soften.

Add sausage and cook for about 5 minutes until sausage has cooked.

Add beer, lime juice, honey, mustard and a pinch of salt and pepper and cook for 2-3 minutes.

Add mussels and cabbage and place a lid on pan and leave to cook until mussels have opened about 5-6 minutes.

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