Mussels South of Two Borders

Made it,
Loved it.

Serving size 2

Prep Time 30MIN

Total Time 30MIN

Ingredients

⅓ cup diced Spanish chorizo (see shopping tip)
1 medium onion, diced
1 small plum tomato, diced
2 Tbsp chopped canned green chiles, drained
1 tsp ground cumin
½ tsp freshly ground pepper
1 cup beer, preferably dark Mexican beer, such as Negra Modelo
2 lb mussels, scrubbed and debearded if necessary (see tip)
¼ cup chopped fresh cilantro

Directions

1. Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.

2. Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.

Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile—recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets or specialty-food stores..

Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).