Chorizo Mussels with Lone Star Beer Broth
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 6 servings
- Level:
- Easy
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
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