Chorizo Mussels with Lone Star Beer Broth
Chorizo Mussels with Lone Star Beer Broth
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 20
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 36
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 20
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 36
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 tablespoons olive oil
3 scallions, white parts only, sliced
3 spring garlic, sliced (or 1 clove regular, sliced)
4 ounces fresh chorizo, removed from casing
1 (12-ounce) favorite ale or lager (Recommended: Lone Star beer)
3 pounds mussels, scrubbed and de-bearded
1 stick butter
1/2 cup chopped fresh cilantro
Directions
- Heat a Dutch oven or other large pot over medium heat and add the olive oil. Cook the onion until translucent and tender, about 5 minutes. Add the garlic and chorizo; cook until chorizo is crumbled and cooked through, about 6 minutes. Stir in the beer, scraping browned bits from bottom of the pot; add the mussels. Steam the mussels, covered, over high heat 2 minutes; stir in butter and salt to taste. Cover and cook until mussels open, about 2 minutes. Sprinkle with cilantro.
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