Mussels with Beer and Chorizo - Classic Mexican street food
A classic Mexican street food dish is mussels with beer and chorizo. It takes around 30mins, bringing the flavours and fragrances of Mexican life to your kitchen. Grab a six-pack and enjoy a beer whilst cooking up this feast. Be sure to prepare your mussels the ‘Kinkawooka Way’ for maximum flavour and full-bodied texture.
Mussels with Beer and Chorizo - Classic Mexican street food
Serves: 2
Ingredients
1kg packet of ready to cook Boston Bay Kinkawooks Mussels
250 grams of fresh Mexican chorizo. Remove casting.
1 tbs of quality olive oil
1 medium white onion, thinly sliced
2 garlic cloves, finely chopped
1 ¼ tsp of ground cumin
1 tsp kosher salt
2 tbs unsalted butter
½ cup coarsely chopped parsley
1 stubby of Mexican pilsner
Method
1 Open the pack of Boston Bay ready to cook mussels and strain off the water. Give them a quick rinse under cold water.
2 Heat the pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid and steam them for a couple of minutes, stirring every minute or so until they open.
3 Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.
4 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
5 Heat olive oil in a Dutch oven over medium heat. Cook chorizo, onion, chopped garlic, cumin and salt, stirring frequently to break up chorizo. Cook until onions are softened and chorizo is cooked through - about 10 minutes.
6 Add beer and butter; increase heat to medium-high and bring to a boil. Cook for 1 minute to reduce slightly.
7 Add the mussels and leftover liquid, cover and cook for 3-5 minutes.
8 Ladle into large serving bowls and sprinkle with chopped parsley.
9 Serve with toasted crusty bread and enjoy with a Pilsner beer.
