"PollenAsian" Steamed Pen Cove Black Mussels
6 lbs. black mussels, cleaned, beard removed
2 whole andouille sausage, sliced 1/4" thick
1 cup sauvignon blanc wine
1 cup oyster mushrooms, cut in half
1/4 cup verjus
1/4 cup unsalted butter
1/4 cup chopped shallots
1 heaping tsp. "PollenAsian" blend
1/4 cup heavy cream
1/4 cup minced chervil
to taste sea salt and freshly ground black pepper
12 slices sourdough bread, brushed with olive oil, grilled

In large stockpot combine mussels, sausage, sauvignon blanc, mushrooms, verjus, butter, shallots, and PollenAsian blend. Cover. Place over medium-high heat 3 minutes until liquid starts to simmer. Uncover. Toss in upward motion to rotate to cook evenly using slotted spoon. Cover. Cook until shells open. Remove mussels to warm serving platter with slotted spoon. Add heavy cream to liquid remaining in stockpot. Bring to boil. Reduce by 1/3. Stir in chervil. Season to taste with sea salt and freshly ground black pepper. Pour broth over mussels. Garnish with grilled sourdough bread.