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
- Rinse the mussels in cool water. Discard any with cracked shells, or that do not close after being tapped with your finger.
- 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.
- 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.
- 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.
- 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.
- 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.