Description
These Steamed Beer Mussels with Chorizo combine fresh live mussels with a spicy, flavorful chorizo and tomato broth infused with pilsner beer. The dish is finished with fresh lime juice, cilantro, and butter, offering a perfect balance of heat, acidity, and richness. Ready in just 30 minutes, this elegant appetizer is perfect for entertaining and is best served with crusty bread for dipping.
Ingredients
Scale
Mussels and Broth
- 2 pounds fresh, live mussels
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 1 pound ground chorizo
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper
- 3 garlic cloves, grated or minced
- 12 ounces pilsner beer
- 1 (14-ounce) can diced tomatoes
- 1 cup chicken stock
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon butter
For Serving
- Crusty bread
Instructions
- Prepare Mussels: Rinse the mussels thoroughly under cold water in a colander until all the grit washes away. Tap any open mussels on the counter; if they do not close, discard them as they are not alive anymore. Also discard any cracked mussels.
- Cook Chorizo and Onions: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the ground chorizo and chopped onions, cooking for about 8 to 10 minutes until the chorizo is browned and onions are softened. Break up the chorizo with a wooden spoon as it cooks.
- Add Spices and Garlic: Stir in the tomato paste, ground cumin, dried oregano, smoked paprika, cayenne pepper, and minced garlic. Cook and stir frequently for 2 minutes to develop the flavors.
- Add Liquids and Tomatoes: Pour in the pilsner beer, canned diced tomatoes, and chicken stock. Stir well to combine all ingredients.
- Steam the Mussels: Increase the heat to medium-high and add the cleaned mussels. Cover the pot and steam the mussels for 2 minutes. Uncover and stir gently to redistribute the mussels and check the simmering broth, which should not be boiling. Adjust heat as necessary. Cover again and steam for an additional 3 minutes. Mussels are done when they open; discard any that remain closed.
- Finish and Serve: Turn off the heat and stir in the fresh lime juice, chopped cilantro, and butter to enrich the broth. Garnish with extra cilantro if desired. Serve immediately with crusty bread for dipping and provide an empty bowl for discarded shells. Enjoy!
Notes
- This dish makes an elegant starter that balances spicy chorizo heat with fresh lime and cilantro brightness.
- The mussels cook quickly, making this recipe a great choice for a fast but impressive appetizer.
- Discarding any non-closing or cracked mussels ensures safety and the best taste.
- Serve with crusty bread to soak up the flavorful broth.
Nutrition
- Serving Size: 0.25 portion (about 8 ounces mussels with broth)
- Calories: 369 kcal
- Sugar: 2 g
- Sodium: 845 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
