Beer-Steamed Mussels with Chorizo

April 14, 2017

Beer-Steamed Mussels with Chorizo


Yes, you can use any pilsner in this recipe—but a Mexican pilsner will take to the chorizo the best. Buy a six-pack so you have a few on hand to drink while you eat. Serve this full-flavored dish, which was developed for our #cook90 initiative, with a nice green salad to round out the meal.


Overview

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

  • 1 Tablespoon olive oil
  • 8 ounces fresh Mexican chorizo, casings removed
  • 1 medium white onion, thinly sliced
  • 2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 (12-ounce) bottle Mexican beer, such as Pacifico
  • 2 Tablespoons unsalted butter
  • 2 pounds mussels, scrubbed, debearded
  • 1/2 cup coarsely chopped cilantro
  • Hot sauce and crusty toasted bread (for serving; optional)

Instructions

  1. Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5–8 minutes; discard any mussels that do not open.
  2. Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

Notes:

Originally published on Epicurious.com. Written by David Tamarkin.


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