3 large venison sausages ( or any sausage will do)
Scrub mussels and steam in a pan.
In another large pan - dice and fry one onion, one carrot, one green pepper, and a crushed clove of garlic, bake 3 large venison sausages in oven till brown.
Add 3 handfuls of rice (arborio, but I used basmati) to the veg, cook in chicken stock steadily allowing it to cook and absorb, 150ml white wine, add 1/2 cup frozen peas.
Slice the sausages and add into the pan along with the cooked mussels and a knob of butter.
Mix all together and serve.