Beer-Steamed Mussels with Chorizo
A flavorful dish combining fresh mussels steamed in Mexican beer with spicy chorizo, aromatics, and warm crusty bread for serving. The chorizo and cumin create a rich broth that's perfect for soaking up with bread.
Ingredients
- •1 tablespoon olive oil
- •8 ounces fresh Mexican chorizo, casings removed
- •1 medium white onion
- •2 cloves garlic
- •1¼ teaspoons ground cumin
- •1 teaspoon kosher salt
- •12 ounces Mexican beer
- •2 tablespoons unsalted butter
- •2 pounds mussels
- •½ cup coarsely chopped cilantro
- •1 serving hot sauce and crusty bread
- •1 piece Dutch oven
Cooking 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.
20 min
- 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.
5 min
