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.
diced Spanish chorizo, (see Ingredient note)
small plum tomato, diced
chopped canned green chiles, drained
freshly ground pepper
beer, preferably dark Mexican beer, such as Negra Modelo
mussels, scrubbed and debearded if necessary (see Tip)
chopped fresh cilantro
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.
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 and stir in cilantro
. (Discard any unopened mussels.) Serve the mussels with the sauce.
Ingredient note: For this recipe we use fully cooked Spanish-style chorizo--spicy pork sausage seasoned with smoked paprika
and chile--recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com.
Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy "beard" from each one (some mussels may not have a beard).
Calories 212, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 439 mg, Carbohydrate 17 g, Fiber 3 g, Protein 18 g, Potassium 451 mg. Daily Values: Vitamin C 35%, Iron 25%. Exchanges: Vegetable 1,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet