3 Tbls olive oil, divided

1/2 cup andouille sausage pieces, each about 1/4 inch

2 cloves garlic, minced

24 mussels, cleaned and debeared

2 1/2 cups Pale Ale beer

3/4 cup yellow teardrop or cherry tomatoes, diced

3/4 cup red teardrop or cherry tomatoes, diced

1 1/2 Tbls chopped cilantro

1/2 tsp salt

1/4 tsp pepper

1 Tbls lime juice

In large sauté pan over medium-high heat, place one tablespoon olive oil, sausage, garlic, mussels and beer. Cover pan; steam mussels until just starting to open, about 6 minutes. Add tomatoes and cilantro, cover again and simmer one more minute, or until mussels open completely. Add salt, pepper and lime juice. Pour mussels and liquid into large serving bowl. Drizzle with remaining two tablespoons olive oil for flavoring.