If beer mussels in a spicy tomato broth with flavorful chorizo sound like you’re kind of dish, you’re in luck. I have just the recipe for you. These spicy beer mussels are the perfect appetizer any time of year. Matt and I recently enjoyed these on the patio while Baylor begged for a bite in between ball sessions, but that spicy chorizo also makes this dish perfectly comforting during the winter months.
When you buy the mussels, remember that they’re still alive and need to stay this way when you cook them, so I recommend buying them on the same day you plan to use them. A lot of grocery stores sell mussels in a mesh bag, and then the seafood counter wraps it in plastic wrap. As soon as you get home, remove the mussels from the plastic, put them on ice and store in the refrigerator. Your refrigerator will be a little smelly but don’t worry. These beer mussels are worth it.
Before cooking, you need to clean and debeard the mussels, but don't let these steps intimidate you. Honestly, I was nervous about these steps the first time I made mussels, but the process couldn't be easier. First, rinse the mussels in a colander and then soak in cold water for 20 minutes. Soaking will remove all the grit, and you'll be left with clean mussels ready for cooking.
For debearding, there's actually a good chance you won't even have to bother with this step. The beard is a clump of hairy-looking fibers on the mussel. A lot of mussels come already debearded, but sometimes a stray one will get away. In that case, grab the fibers and pull off. See? Super easy.
Now that your mussels are cleaned and debearded, we're ready to cook. Grab a large Dutch oven or saucepan and cook the chorizo and onions. While the chorizo mix cooks, check for any open mussels. If you find any, tap each open mussel on the counter. Throw away the mussel if it doesn't close.
Once the chorizo is ready, stir in the tomato paste, spices and garlic, and let those get nice and fragrant. Then, the fun comes: beer! A pilsner is perfect with these beer mussels, especially against the spicy chorizo. Pour in that delicious beer along with a can of undrained diced tomatoes and chicken stock. You're now ready to start steaming.
The mussels are ready once they open, and this shouldn't take long. Keep an eye on it because if they overcook, they'll be dry and tough. And no one wants dry, tough mussels. After the mussels open, stir in freshly squeezed lime juice, cilantro and plenty of a butter. Grab a loaf of crusty bread to dip into that delicious sauce and chow down.
I always love drinking the same beer I use in the recipe, and I truly can't think of a better match than a pilsner with these beer mussels. With each sip, the pilsner wiped my palate clean, and I was ready for another spicy bite. Matt also commented on how well the two paired together, so that's four thumbs up on the pilsner pairing.
Oddly enough, pilsners never did it for me, but I find myself enjoying them much more lately. I used to find pilsners boring, but now I appreciate their clean taste and crisp finish. Pilsners are also difficult to brew because off-flavors are difficult to hide in such a clean beer, so you have to respect the mastery of crafting a well-done pilsner.
Despite cooking with beer, if you still want a glass of wine with these mussels, I recommend a dry Chenin blanc. The high acidity matches well with the tomatoes, and it has a similar cleansing power as the pilsner. The minerality also complements the mussels nicely.
I hope you add these beer mussels to your menu soon. These beer mussels are such a fun appetizer to share with a few friends, and I know you'll love them as much as I do. And please, please make sure you have plenty of bread for dipping.
Let me know how you enjoyed these beer mussels with chorizo recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Love Cooking With Beer?
- Soft beer pretzels
- Beer-brined pork schnitzel
- Beer pizza dough
- Slow cooker Guinness corned beef
- Beer-braised Mexican shredded beef
Mussels are steamed in beer and a spicy, flavorful chorizo-tomato sauce.
2 pounds mussels, scrubbed and debearded
1 tablespoon olive oil
½ onion, chopped
1 pound chorizo
1 tablespoon tomato paste
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon smoked paprika
2 shakes of cayenne
3 garlic cloves, minced
12 ounces pilsner
1 14.5-ounce can diced tomatoes
1 cup chicken stock
1 lime, juiced
2 tablespoons fresh cilantro, chopped
1 tablespoon butter
Crusty bread for serving, optional
- Rinse mussels in a colander and then soak in cold water for about 20 minutes. If any mussels are open, tap on counter. If they don’t close, throw them away.
- Heat olive oil in a large Dutch oven or pot over medium heat. Add chorizo and onions and cook until chorizo is well-browned and onions soften, about eight to 10 minutes. Use a wooden spoon to break up chorizo while it cooks.
- Add tomato paste, cumin, oregano, smoked paprika, cayenne and garlic and stir frequently for two minutes.
- Pour in the pilsner, diced tomatoes and chicken stock and stir to combine.
- Increase heat to medium-high, add mussels and cover for two minutes. Uncover and give the mussels a stir. Cover the mussels again and steam for another three minutes. Mussels are done when they open.
- Once mussels are done, turn off heat and stir in lime juice, fresh cilantro and butter. Garnish with additional cilantro if desired and serve immediately with crusty bread for dipping. Enjoy!
Keywords: beer mussels, steamed mussels