Name: Beer steamed mussels
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 30 ml olive oil; 300 g chorizo chopped and casings removed; 1 onion thinly sliced; 2 garlic cloves, finely chopped; 5 ml salt; 2 ml freshly ground black pepper; 700 ml beer; 60 g butter; 1 kg mussels washed and debearded; 50 ml fresh coriander chopped; crusty bread for serving

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Ingredients (11)

30 ml	olive oil
300 g	chorizo — chopped and casings removed
1	onion — thinly sliced
2	garlic — cloves, finely chopped
5 ml	salt
2 ml	freshly ground black pepper
700 ml	beer
60 g	butter
1 kg	mussels — washed and debearded
50 ml	fresh coriander — chopped
	crusty bread — for serving

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Method:

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 mins until the onions are soft.

Add the beer and butter, increase the heat and bring to the boil – cook for 1 min to reduce slightly.

Add the fresh mussels, cover with a lid and steam for 5-8 mins until the mussels have opened.

If using local frozen half-shell mussels, only cook for 4-5 mins.

Spoon into serving bowls, garnish with coriander and serve with crusty bread

Tip: Not too big on bread? These mussels are also great served on a bed of rice or on a bed of cous cous.

Recipe and images courtesy of Blue Ocean Mussels.

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Also try:

Mussels with leeks and bacon

Steam mussels in white wine until they open, strain off liquor and keep. Allow mussels to cool and then pick. Strain the liquid through muslin or mutton cloth to remove any grit. Meanwhile braise the leeks in butter and white wine until completely soft. Once you have all your ingredients lined up its time to start.