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Beer Steamed Mussels with Chorizo

This recipe is my husband's go to whenever he wants a late night movie snack. It is so easy and simple to put together and given the minimal ingredients, the results are delicious. Our local fish counter will usually have live, fresh Cornish mussels year round. I suggest using the fresh ones, as frozen mussels have a strange texture. I served these up with some crusty fresh bread and skinny french fries. This recipe serves two. If you need to serve more, just double the recipe, simple. I allow about 500 g. of mussels per person.

Enjoy xoxo



*To clean your mussels, place them in a colander and run under cold water. Discard any that won't close when you gently tap on their shell. Also throw away any that are broken.

Place them in a bowl of cold water with a tsp. of baking soda for 15-20 minutes. The baking soda will help them expel any sand or debris.

After 20 minutes, drain water and place back into colander. Scrub and rinse under cold running water. Pull off any beards and scrape barnacles off the shell with a paring knife. Now that they are clean and ready to go, keep them in the fridge until your ready to use. Mussels are highly perishable, so I always cook them on the day I buy them. We had this with a Chenin blanc wine and hubby had his with beer.



Beer Steamed Mussels with Chorizo

Serves 2

15 minutes


1 kg. (2 lbs.) Mussels, cleaned and debearded

100 g. Chorizo sausage, casing removed and cut into tiny cubes