Rinse mussels with cold water in a colander until the grit washes away. No need to soak the mussels.
1
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.
2
Add tomato paste, cumin, oregano, smoked paprika, cayenne and garlic and stir frequently for two minutes.
3
Pour in the pilsner, diced tomatoes and chicken stock and stir to combine to make the chorizo-tomato sauce for steaming the mussels.
4
Add mussels and cover for two minutes. Uncover and stir mussels. Cover mussels again and steam for another three minutes. Mussels are done when they open.
5
When you need an elegant yet simple appetizer, it doesn’t get more perfect than these steamed beer mussels with chorizo and tomatoes. And don’t forget the bread.