Behind the Recipes
Mussels de España by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
1/3 Cup diced Spanish chorizo
1 medium onion, diced
1 small plum tomato, diced
2 Tablespoon chopped canned green chilies, drained
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 Cup beer, preferably dark Mexican beer
2 lb. mussels, scrubbed
1/4 Cup chopped fresh cilantro or parsley (whichever you prefer)
PREPARATION:
1. Brown chorizo in a large saucepan over medium heat for 3 to 5 minutes. Add onion and cook till soft. Stir in tomato, chills, cumin, and pepper; cook, stirring occasionally, until the tomato begins to liquefy, about 3 minutes.
2. Add beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
3. Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes.
4. Remove from the heat (discard any unopened mussels); stir in cilantro or parsley. Serve with the sauce and bread for dipping!
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