Chorizo Mussels with Lone Star Beer Broth

Name: Chorizo Mussels with Lone Star Beer Broth
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 servings

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Olivia restaurant