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I recently went to the San Diego Fair and watched Chef Brian Malarkey (Executive Chef of The Oceanaire Seafood Room in the Gaslamp) make this seafood dish. He is currently competing on Bravo’s TV show “Top Chef.”

New Zealand Green Lip Mussels with Andouille Sausage, Corn, and Karl Strauss Amber Lager


  • 1 lb Green Lip Mussels - cleaned
  • 1/2 lb Andouille Sausage - 1/2 inch slices
  • 1 Summer Corn - 1 inch sliced
  • 2 cups Karl Strauss Amber Lager
  • 1/2 Red Onion - sliced
  • 1/2 Stick of Butter
  • 1 tbsp Lime Juice
  • 1 Roma Tomato - diced
  • 1 Chili Pepper - Fresno, Jalapeno, or Serrano (optional - sliced)
  • Fried Tortilla Strips
  • Cilantro
  • Salt and Pepper


In a medium sized pot, combine all ingredients, cover and cook until the mussels open. Season with salt and pepper and garnish with tortilla strips and cilantro.

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