Recipe courtesy of James Holmes

Chorizo Mussels with Lone Star Beer Broth

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

2 tablespoons olive oil

3 scallions, white parts only, sliced

3 spring garlic, sliced (or 1 clove regular, sliced)

4 ounces fresh chorizo, removed from casing

1 (12-ounce) favorite ale or lager (Recommended: Lone Star beer)

3 pounds mussels, scrubbed and de-bearded

1 stick butter

1/2 cup chopped fresh cilantro

Directions

  1. Heat a Dutch oven or other large pot over medium heat and add the olive oil. Cook the onion until translucent and tender, about 5 minutes. Add the garlic and chorizo; cook until chorizo is crumbled and cooked through, about 6 minutes. Stir in the beer, scraping browned bits from bottom of the pot; add the mussels. Steam the mussels, covered, over high heat 2 minutes; stir in butter and salt to taste. Cover and cook until mussels open, about 2 minutes. Sprinkle with cilantro.

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