Spicy Steamed Mussels

Directions

1. Wash and debeard mussels; discard any mussels with shells that will not stay closed. Dice the tomatoes, bell peppers, red onions and chile.
2. In a sauté pan fitted with a lid and large enough to hold mussels (at least 2 quarts), add half the butter, and sauté the vegetables, chile and garlic over medium-low heat until onions are translucent. Add Cajun spice blend and mussels, and stir to coat.
3. Add gueuze and Chardonnay and cover with lid. Steam 5 minutes; remove from heat and pick over mussels to discard any that have not opened. Use tongs to place remaining mussels in warmed serving bowl, and reserve cooking liquid in pan.
4. Add remaining butter, lemon and zest to reserved pan juices and bring to a simmer for 5 minutes. Add chopped cilantro or parsley and pour sauce over mussels.