Pilsner-Steamed Mussels With Chorizo And Scallions

September 13, 2015
A crowd pleasing restaurant dish to make at home.
Jill Bernardini
Pilsner-Steamed Mussels with Chorizo and Scallions | WGBH | Craving Boston

Inspired by a current dish on the Row 34 menu and Chef Jeremy Sewall’s James Beard-nominated cookbook, The New England Kitchen, steamed mussels with beer is a simple, inexpensive, and crowd-pleasing recipe. Combining fresno chili and chorizo adds heat and savory depth to the broth.

2 pounds fresh mussels
1 tablespoon olive oil
2 cloves garlic (finely chopped)
3 scallions (thinly sliced, reserving the sliced green tops)
1 fresno chili (seeded and thinly sliced)
6 ounces chorizo (thinly sliced)
12 ounces bottle of pilsner
  juice of 1/2 lemon
2 tablespoons butter
1/4 cup chopped fresh parsley
  salt and pepper, to taste
  toasted ciabatta bread for serving
  1. Rinse the mussels in cool water. Discard any with cracked shells, or that do not close after being tapped with your finger.
  2. In a large, heavy-bottomed pot with a tight-fitting lid, heat the olive oil over medium heat. Add the garlic and scallion bottoms, and cook for 3 minutes.
  3. Stir in the fresno chile, mussels and chorizo. Pour the pilsner over the mussel mixture, stirring to combine. Cook with the lid on for 5 minutes.
  4. Open the lid and gently stir the mixture, then place the lid back on for an additional 5 minutes until the mussels open. Discard any that do not open after cooking.
  5. Remove the lid and reduce heat to low. Add the lemon juice, butter and half of the parsley. Stir to combine, allowing to simmer for about 2 minutes, before turning off the heat.
  6. Season with salt and pepper, to taste, and sprinkle the green scallion tops and remaining parsley for garnish. Ladle into individual bowls, and serve with toasted bread slices.