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