Steamed Beer Mussels With Chorizo

The steamed beer mussels in a white serving dish with beer, crusty bread and sprigs of fresh cilantro on the left.

Steamed Beer Mussels With Chorizo

When you need an elegant appetizer, these steamed beer mussels with chorizo and tomatoes are your perfect starter course. You'll just love how the light, delicate mussels get a kick of heat from the spicy chorizo-tomato sauce and are finished with fresh lime juice and cilantro for a burst of bright flavor. Plus, these mussels come together in just 30 quick minutes, and they're so much easier to prepare than you might think.

Course Appetizers

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 369kcal

Author Amanda McGrory-Dixon

Equipment

Colander or fine-mesh sieve
Large pot with tight-fitting lid

Ingredients

2 pounds fresh, live mussels
1 tablespoon olive oil
½ yellow onion chopped
1 pound ground chorizo
1 tablespoon tomato paste
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon smoked paprika
Pinch of cayenne pepper
3 garlic cloves grated or minced
12 ounces pilsner
1 (14-ounce) can of diced tomatoes
1 cup chicken stock
1 lime juiced
2 tablespoons chopped fresh cilantro
1 tablespoon butter
Crusty bread for serving

Instructions

Rinse mussels with cold water in a colander until the grit washes away. If any mussels are open, tap them on counter. If they don’t close, throw them away. That's a sign that they're no longer alive. Discard any cracked mussels as well.
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. The mixture should be simmering, not boiling. If it's boiling, turn down the heat. Cover the mussels again and steam for another three minutes. Mussels are done when they open. Discard any mussels that do not 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. Place an empty bowl on the table for people to discard shells. Enjoy!

Notes

When shopping for mussels, look for closed mussels with damp, shiny shells and no cracks. The mussels should be stored on ice and smell briny, like a nice ocean breeze, and not overly fishy.
Store the mussels in a bowl with a damp cloth on top and keep them in the refrigerator. While I prefer to cook the mussels the same day I buy them, they should last for up to two days.
You’ll notice the mussels will come in a mesh bag. Do not move them to an airtight container or keep them in water. They need to breathe.
Most mussels are already debearded, but check for any beards that your fish monger may have missed. If you see any little beards on the shell, you can pull it off with your fingers.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition