Inspired by a current dish on the Row 34menu 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)
  • 1 12-ounce 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 chili, 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.