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
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).
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 285
- Calories from fat 54
- Total Fat 6gm 9%
- Sodium 510mg 21%
- Total Carbohydrates 20gm 7%
- Fiber 3gm 12%
- Protein 28gm
- Cholesterol 48mg 16%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.