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" Recipe courtesy of Maria Hines, Executive Chef-Owner, Tilth, Seattle SERVINGS 4 to 6 INGREDIENTS 5 pounds Mediterranean mussels 2 tablespoons olive oil 1 teaspoon minced garlic 1 tablespoon minced shallot 5 pork sausage links, sliced thick 1/2 cup white wine 2 cups chicken broth 1 tablespoon fresh lemon juice 1/4 cup butter Salt and pepper, to taste 2 sprigs thyme, leaves picked PREPARATION 1. Sort through mussels and discard any that have broken shells. If there are any that have beards, remove beards. Set aside. 2. In a large pot, heat olive oil over medium-high heat. Add garlic and shallots. Saut\u00E9 until soften, about 1 minute. Add sausage. Let pieces sear, turning as needed. Add wine. Stir and gently scrape bottom of pot. Let wine reduce until pot is almost dry. Add chicken broth and cook until it has reduced by half. 3. Add lemon juice, butter, salt and pepper to taste, and thyme leaves. Stir to make sure butter is incorporated into broth. Raise heat to high. Add mussels, cover pot, and steam until all shells are open, about 5 to 7 minutes. Back to chef Hines&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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