Mussels South of Two Borders

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Mussels South of Two Borders

Mussels South of Two Borders

Prince Edward Island may account for a healthy share of the world’s mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.

Serves 2

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/3 cup diced Spanish chorizo, (see Ingredient note)
  • 1 medium onion, diced
  • 1 small plum tomato, diced
  • 2 tablespoon chopped canned green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 cup beer, preferably dark Mexican beer, such as Negra Modelo
  • 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
  • 1/4 cup chopped fresh cilantro

Cooking Directions

Step 1

Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.

Step 2

Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.


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