Chorizo Mussels with Lone Star Beer Broth

Source: Olivia Restaurant

2 tablespoons olive oil
3 scallions, white parts only, sliced
3 spring garlic, sliced (or 1 clove regular, sliced)
4 ounces fresh chorizo, removed from casing
1 (12-ounce) favorite ale or lager (Recommended: Lone Star beer)
3 pounds mussels, scrubbed and de-bearded
1 stick butter
1/2 cup chopped fresh cilantro
Heat a Dutch oven or other large pot over medium heat and add the olive oil. Cook the onion until translucent and tender, about 5 minutes. Add the garlic and chorizo; cook until chorizo is crumbled and cooked through, about 6 minutes. Stir in the beer, scraping browned bits from bottom of the pot; add the mussels. Steam the mussels, covered, over high heat 2 minutes; stir in butter and salt to taste. Cover and cook until mussels open, about 2 minutes. Sprinkle with cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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