If you’re ready for a full-flavored seafood dish, get ready to savor the sharp, zesty flavor of beer-steamed mussels with chorizo, the spicy ground meat Mexican sausage known for the extra kick it gives to tacos, tortas, and scrambled eggs.
And with the addition of a robust beer like a pilsner as one of the ingredients, there’s no mistaking how full-flavored and fun it will be to eat! This unique and distinctive recipe is brought to you by Epicurious.com: Epicurious.com.
Yield: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes
- 1 tablespoon olive oil
- 8 ounces fresh Mexican chorizo, casings removed
- 1 medium white onion, thinly sliced
- 2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
- 1 ¼ teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 (12-ounce) bottle Mexican beer, such as Pacifico (choose your preference)
- 2 pounds mussels, scrubbed, debearded
- ½ cup coarsely chopped cilantro
- Hot sauce and crusty toasted bread (for serving; optional)
A large Dutch oven or braising pan with lid.
- Heat oil in Dutch oven over medium heat. 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 cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
As a weekend or mid-week treat, this dish is great. There’s an easy and sophisticated flavor about it that’s enhanced by the pilsner. And even though any pilsner can be used, a Mexican pilsner works with the chorizo best. Purchase a six-pack to have some on hand while you eat. Add a leafy green salad to complete your beer-steamed mussels with chorizo, and eat on!