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