BEER-STEAMED MUSSELS WITH CHORIZO
Steps:
- Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH
Steps:
- Serving suggestions: toasted bread and lime wedges
- In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
- Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
- Serve with toasted bread and lime wedges.
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- Mussels ... First, a note about mussels. Nowadays, most mussels you purchase; whether it be from a fish market, or grocery store; are well cleaned well. There is a small beard on the mussel which needs to be removed; but, most mussels commercially sold, are ready to cook. I do like to rinse them in a bowl of cold water; and, make sure to 'swish' them around to get any sand or grit out. Rinse a few times to ensure that they are clean. Then, it is very important to make sure that the mussels are tightly closed. If they aren't, tap a knife or back of a spoon on the shell to see if they close; if they don't, they are dead - and unhealthy to eat. So, toss them out.
- Chorizo ... First, there are 2 types of Chorizo. Spanish which is smoked and is hard. Mexican is the soft uncooked chorizo. Please make sure you have the right chorizo for this recipe.
- Then, in a large saute pan, add 1/2 tablespoon of the butter and the chorizo, and saute 4-5 minutes until golden brown on medium low heat. Make sure to break it up as it cooks. Then, using a slotted spoon, remove the chorizo to a bowl as you prepare the vegetable base. Keep 1 tablespoon of the drippings from the cooking the chorizo - discard the rest.
- Vegetables ... In that same pan with 1 tablespoon of the drippings, and the remaining butter; and bring to medium heat. Then, add the garlic, jalapenos, and onions and saute for 2-3 minutes, stirring often, you DO NOT want the garlic to burn. Add the tomatoes, beer, broth, lime juice, and return the chorizo back to the pan. Simmer uncovered for 2 minutes. Note: For the tomatoes, I don't mind a little of the juice/liquid in the broth, just not all the liquid from the can.
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