Ingredients Jump to Instructions ↓

  1. 1/3 cup diced Spanish chorizo, (see Shopping Tip)

  2. 1 medium onion, diced

  3. 1 small plum tomato, diced

  4. 2 tablespoons chopped canned green chiles, drained

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon freshly ground pepper

  7. 1 cup beer, preferably dark Mexican beer, such as Negra Modelo

  8. 2 pounds mussels, scrubbed and debearded if necessary (see Tip)

  9. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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. 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.


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