“Your favorite beer will lend that particular flavor to the dish complimenting sweet mussels and spicy sausage. A pint of chilled ale would be delicious on the side.” - Sybille van Kempen
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 jalapeño, thinly sliced into rings
2 pounds Prince Edward Island mussels, cleaned, beards removed
2 14-ounce cans strong-flavored ale
4 tablespoons salted butter
1/4 cup chopped cilantro (optional)
Crusty bread, for serving
Heat olive oil in a large sauté pan over medium-high heat until shimmering. Add in chorizo and brown on all sides.
Lower heat to medium and add onions. Season with salt and pepper. Cook for 8-10 minutes, until softened.
Add in garlic and jalapeño and cook, stirring, for another 2-3 minutes.
Add mussels and beer, and cook, stirring, for 2-3 minutes, until mussels open. Cook for another minute or 2 if all mussels haven’t opened. Discard any mussels that do not open.
Add butter and stir into the broth. Check seasoning, sprinkle with chopped cilantro (if using), and serve with crusty bread.
Used with permission from Loaves & Fishes Farm Series Cookbook: Long Ireland Beer Co.by Sybille van Kempen with Licia Kassim Householder
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