Recipe

1. Saute 2 chopped shallots, 4 chopped hot links, 1 T crushed garlic, 2 chopped scallions in olive oil with a 4 T. butter. Add 1 can Mexican beer, 1/2 cup water, 1/2 bunch chopped cilantro, 1 rosemary sprig, 3 lbs cleaned mussels. Steam covered until opened. Add 2 T of Italian bread crumbs. Mix and let sit for a minute. Add salt and jalapeno hot sauce to taste before serving.