Recipe courtesy of Douglas Blackmore

Ingredients:

• 1/4 cup (60 ml) spice blend (equal sprinkles ground mustard, ground ginger, paprika, nutmeg, allspice, cayenne, and ground pepper)
• salt to taste
• 6 bay leaves
• 2 lbs (900 g) local spicy sausage, chopped bite size
• 4 ears fresh corn, each shucked and cut in chunks
• 5 lbs (2.2 kg) fresh mussels

Directions:

1. Half fill large stockpot with water.
2. Add seasoning and bring to boil.
3. Add sausage, cook for five minutes.
4. Add corn, continue to cook another five minutes.
5. Add mussels last. Let simmer until shells open.
6. Drain off water and serve in bowls.