Ingredients

The following ingredients have 5 Servings
  • 2 pounds mussels (scrubbed and debearded)
  • 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
  • 1 (14-ounce) can of diced tomatoes
  • 1 cup chicken stock
  • 1 lime (juiced)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon butter
  • Crusty bread (for serving)

Instruction

  • Rinse mussels in a colander and then soak in cold water for about 20 minutes. If any mussels are open, tap on counter. If they don’t close, throw them away.
  • Heat olive oil in a large Dutch oven or pot over medium heat. Add chorizo and onions and cook until chorizo is well-browned and onions soften, about eight to 10 minutes. Use a wooden spoon to break up chorizo while it cooks.
  • Add tomato paste, cumin, oregano, smoked paprika, cayenne and garlic and stir frequently for two minutes.
  • Pour in the pilsner, diced tomatoes and chicken stock and stir to combine.
  • Increase heat to medium-high, add mussels and cover for two minutes. Uncover and give the mussels a stir. Cover the mussels again and steam for another three minutes. Mussels are done when they open.
  • Once mussels are done, turn off heat and stir in lime juice, fresh cilantro and butter. Garnish with additional cilantro if desired and serve immediately with crusty bread for dipping. Enjoy!