NOLA Flavor with Mondo for Taste at the Lake Parts 1 & 2

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Grilled Lamb Porterhouse:
1 8oz Lamb Porterhouse
Salt/Pepper
2 T Jefferson Jellies’ Pepper Jelly
3 Leaves of Fresh Mint
Splash of Sherry Vin

Mussels:
12 Blue Mussels (Prince Edward Island)
1 tsp shallot
1 tsp garlic
3 fl oz. White Wine/Sherry
1 oz chorizo
Parsley
Salt/Pepper