Pea puree: 1) Fill half of a medium sized All-Clad sauce pan with water, add salt and place over high heat. 2) When the water starts to boil, pour in the peas and blanch for about 5 minutes. Once cooked, transfer the peas into an ice bath and discard the boiling water. Chef’s Tip: The salt in the water will help keep the peas a vibrant green color. 3) Let the peas chill for 5 minutes, strain and lay on a baking tray to reach room temperature. 4) Melt the butter in a small All-Clad sauce pan. Add the peas, butter and water into a blender and blend for 3 minutes. 5) Transfer the pea puree into a food safe container and cover the surface with plastic wrap, ensuring the wrap lays directly on top of the puree to stop it from developing a film. Place the container into the fridge until serving. Mussels: 1) Using a scrubby, clean the mussels in cold water. Remove the beards from the sides and reserve the mussels in the fridge. Throw out any that have cracked shells or smell off. 2) Add oil to a a medium sized All-Clad sauté pan and place over medium-high heat. Once the oil is hot, add the sausage and cook for about 5 minutes or until slightly caramelized. 3) Next, add the shallots and zucchini to the pan and cook for 5 minutes. Add the garlic and mussels to the pan and carefully pour the wine in. Chef’s Tip: Move the pan off the heat as you pour to reduce the risk of flaring the alcohol. 4) Cover the sauté pan with the lid and let the mussels cook for about three minutes, ensuring not to overcook. Once the mussels open, remove the lid and let simmer for another minute or so to reduce the broth. Remove the pan from the heat and add 3 tablespoons of the pea puree, mixing everything together. 5) Season the mussels with salt to your liking. Sprinkle with mint and serve with grilled sourdough bread.