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blue-ocean-mussels-beer-steamed-mussels-recipe

Ingredients

- 30ml olive oil
- 300g chorizo, chopped and casings removed
- 1 medium onion, thinly sliced
- 2 garlic cloves, finely chopped
- 5ml salt
- 2ml ground black pepper
- 700ml beer of your choice
- 60g butter
- 1kg live mussels, washed and de-bearded, or 400g local frozen half-shell mussels, thawed
- 50ml coriander, roughly chopped
- crusty bread, for serving

Beer-Steamed Mussels

Serves4
cooks in25-30 minutes
difficultyEasy

Ingredients

- 30ml olive oil
- 300g chorizo, chopped and casings removed
- 1 medium onion, thinly sliced
- 2 garlic cloves, finely chopped
- 5ml salt
- 2ml ground black pepper
- 700ml beer of your choice
- 60g butter
- 1kg live mussels, washed and de-bearded, or 400g local frozen half-shell mussels, thawed
- 50ml coriander, roughly chopped
- crusty bread, for serving

Method

  1. Heat the olive oil in a large pot over a medium heat.
  2. Add the chorizo, onion, garlic, salt and pepper and sauté for about 10 minutes until the onions are soft.
  3. Add the beer and butter, increase the heat and bring to the boil – cook for 1 minute to reduce slightly.
  4. Add the fresh mussels, cover with a lid and steam for 5-8 minutes until the mussels have opened.
  5. If using local frozen half-shell mussels, only cook for 4-5 minutes.
  6. Spoon into serving bowls, garnish with coriander and serve with crusty bread.

A little tip: Not too big on bread? These mussels are also great served on a bed of rice, a bed of cous cous, or even a bed of roses – for those feeling a little bon jovial.

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