Steamed Beer Mussels With Chorizo Recipe
When you need an elegant appetizer, these steamed beer mussels with chorizo and tomatoes are your perfect starter course. You'll just love how the light, delicate mussels get a kick of heat from the spicy chorizo-tomato sauce and are finished with fresh lime juice and cilantro for a burst of bright flavor.
How to Make the Best Steamed Beer Mussels With Chorizo
Steamed mussels are the ultimate showstopper appetizer that looks elegant but comes together in just 30 minutes. This steamed beer mussels with chorizo recipe combines tender, delicate mussels with a robust sauce that balances spice, umami, and brightness in every bite.
The secret to this dish is the flavorful broth created by sautéing spicy chorizo with aromatic onions and garlic, then building layers with tomato paste, warm spices like cumin and oregano, and a generous pour of pilsner beer. The beer adds a subtle malty sweetness and acidity that perfectly complements the briny mussels. When you add the mussels to this simmering liquid, they steam open and absorb all those incredible flavors.
Finish with a squeeze of fresh lime juice, fragrant cilantro, and a knob of butter to round out the sauce. Serve with crusty bread for dipping, and watch your guests marvel at how impressive this dish is—especially when they learn it only took you a few minutes of hands-on time to create.
Steamed Beer Mussels With Chorizo
When you need an elegant appetizer, these steamed beer mussels with chorizo and tomatoes are your perfect starter course. You'll just love how the light, delicate mussels get a kick of heat from the spicy chorizo-tomato sauce and are finished with fresh lime juice and cilantro for a burst of bright flavor.
Ingredients
Main
Instructions
Preparation and Cooking
- Rinse mussels with cold water in a colander until the grit washes away. If any mussels are open, tap them on counter. If they don't close, throw them away. Discard any cracked mussels as well.
- 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 8-10 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 2 minutes.
- Pour in the pilsner, diced tomatoes and chicken stock and stir to combine.
- Increase heat to medium-high, add mussels and cover for 2 minutes. Uncover and stir. If the mixture is boiling, turn down the heat. Cover the mussels again and steam for another 3 minutes. Mussels are done when they open. Discard any mussels that do not open.
- 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. Place an empty bowl on the table for people to discard shells.
Notes
- Ensure mussels are fresh and alive before cooking—discard any that don't close after tapping
- The mixture should be simmering, not boiling, to avoid toughening the mussels
- Serve immediately after cooking for the best flavor and texture
- Crusty bread is essential for dipping in the flavorful broth