Best mussels recipe (with beer, chorizo and corn)
Ingredients
- 1-1 ½ pound bag of fresh mussels scrubbed, cleaned threaded and checked for junk ones
- ½ pound chorizo sausage
- 1 small shallot finely diced
- 1 bottle of beer I used Modello, use what you like
- 2 ears of fresh corn kernels cut off the cob, about ¾ cup or so
- Olive oil not an exact amount, drizzle for the pan
- Salt to taste not as much as you would think, start out small and add small as you go
- One lime
Instructions
- Heat a large sauté pan and drizzle with oil. Add the chorizo and cook on medium/high until good and browned, stirring and breaking up into small bits. Add the shallots and cook until softened and translucent. With the heat still at medium/high add the beer slowly to deglaze the pan. SHake it around and scrape up any of the crispy goodness stuck to the bottom of the pan. Add the corn. Now is a good time to taste for salt. Chorizo is salty, so see how it tastes, add a tiny pinch if you think it is lacking.
- Bring everything to a simmer and throw in your prepped mussels. Put a lid on the pan and steam in the cooking liquid about five minutes, maybe a little less, maybe a little more. The mussels should all open (any that don't, get tossed). Stir everything a bit and taste again for salt, adding a little bit, if needed.
- Drizzle everything with a little extra olive oil just for a finishing touch and squeeze the juice of the lime over everything.
Notes
You would be crazy not to serve this with an ice cold beer and a ton of bread to soak up all of this delicious beer broth.