These nutrient rich shellfish that are most likely from Prince Edward Island are about to take a ride way further south to experience a Latin America preparation. This meal is combined with chorizo, chili, and beer. Get ready to experience a Latin American favorite! This recipe is for 2 servings and takes no longer than 30 minutes.
1/3 cup diced Spanish chorizo ½ tsp freshly ground pepper
1 medium onion 1 cup beer, Negra or Modelo
1 small tomato diced 2 lbs. Mussels, debearded
2 tbs chopped canned green chilies, drained ¼ cup chopped cilantro
1 tsp of ground cumin
• Cook the chorizo in a large pan over medium heat until it starts to brown. Stir in onion and contiinue stirring until softened. Add tomato, chilies, cumin, and pepper. Stir occasionally until tomatoes break down. Pour in the beer and increase heat to med high and bring to a boil.
• Add mussels and return to a simmer. Cover the pan and reduce heat to med low. Cook until mussels have opened. Remove from heat and remove unopened mussels. Add cilantro and serve with the sauce
This recipe is delicious, super easy, and fast to prepare and cook. You don’t have to go to a Latin restaurant for this meal. Remember Citrobio is a fast and easy way to clean up the kitchen. It is also great for any mussel leftovers. Just spray on solution and you are guaranteed freshness and bacteria free mussels for next time.