Mussels with Chorizo and Beer Recipe — Eat This Not That
This mussels and chorizo recipe uses up a few cans of beer, giving this spicy recipe an extra punch of flavor. It's the perfect recipe for a cold night!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eatthis.com.
Ingredients
- 1 tablespoon olive oil
- 1 pound Mexican chorizo
- sliced
- ½-inch thick on a bias
- 1 medium yellow onion
- chopped
- Kosher salt and freshly ground black pepper to taste
- 6 cloves garlic
- minced
- 1 jalapeno
- thinly sliced into rings
- 2 pounds Prince Edward Island mussels
- cleaned
- beards removed
- 2 14-ounce cans strong-flavored ale
- 4 tablespoons salted butter
- ¼ cup chopped cilantro (optional)
- Crusty bread
- for serving
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