National Seafood Week – Mussels with Beer and Chorizo

This lovely Autumnal recipe pairs two fantastic flavours with fresh mussels and is perhaps my favourite of all the mussel dishes I regularly cook. There is something about the combination of the pungent braised chorizo and aromatic, slightly bitter, beer with the cooking liquor of the mussels which creates a wonderful broth in which to dip great chunks of freshly baked crusty bread. For the beer I would naturally recommend Liberation IPA or Butcombe Bitter of course but Adnam’s Broadside, Fuller’s London Pride or Moorland Old Speckled Hen all give great results, for the braised chorizo recipe follow the link to The Online Cookery School.

Mussels with Beer and Chorizo

Mussels with Beer and Chorizo Sausage                            generously serves 6 people

2 kg fresh Mussels ( about 350 gr of Mussels per person )
140 gr Braised Chorizo
A good sized nugget of Butter
A slug of quality Olive Oil
6 large Shallots, peeled and thinly sliced
3 cloves of Garlic, peeled and crushed
300 ml of deep flavoured Beer
3 tablespoons Tomato Puree
A good handful of Parsley, washed and finely chopped
The juice of 1 freshly squeezed Lemon
Freshly ground Black Pepper

To prepare the mussels see my recipe for the classic Moules Marinières

In a large, heavy bottomed pan melt the butter and add the olive oil. Add the shallots and sauté for about ten minutes until they are soft and gently coloured. Turn up the heat and add the garlic, tomato puree, chorizo and a generous few turns of the pepper mill. Stir well and cook for two minutes. Pour in the beer, stir and bring to the boil before tipping in the mussels. Cover with a tight fitting lid and steam for five minutes until the mussels are all open. Remove the lid and simmer for two more minutes to slightly reduce the cooking liquor. I like plenty of the cooking juices to mop up with lots of crusty bread. Finish the mussels with the lemon juice and lots of parsley and serve.

Wine

 

What to Drink? A fruity French Rosé will stand up to the spices and tomatoes as will the slightly bitter flavours of Belgium pale ales.

Allergens in this recipe are;

     Milk Oyster Possibly Sulphites in the Beer

Please see the Allergens Page

Published by

Christian Gott

Christian Gott

I am a Chef, restaurant manager and now writer with over twenty-five years of cooking experience. I live and work in the Channel Islands with my beautiful family. I’ve now worked on six islands hence the title of the blog. I have worked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival Cookery Book, Manner and Frost magazines.

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