Beer-Steamed Mussels with Chorizo

Ingredients for Beer-Steamed Mussels with Chorizo

• 1 tablespoon olive oil

• 230g 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 (350g) bottle Mexican beer, such as Pacifico

• 2 tablespoons unsalted butter

• 900g mussels, scrubbed, debearded

• 1/2 cup coarsely chopped coriander

• Hot sauce and crusty toasted bread (for serving

• optional)

• A large Dutch oven or braising pan with a lid

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.

Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with coriander, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.