Steamed Andouille Mussels 

Steamed Andouille MusselsExecutive Chef Louis Kiefer, Bar Harbor Inn1 ounce sliced green pepper (can use yellow and red as well)Chopped garlic to tasteOlive oil to saute2 ounces andouille sausage (sliced on a bias) 1/2 sausage per serving4 ounces mussels, cooked halfway1/2 cup white wine1/2 cup diced tomatoesChopped scallionsSaute andouille sausage with peppers and garlic until sausage is cookedAdd mussels, and wine.Garnish with scallions and chopped parsley.Serve with 3 garlic costini.