Portuguese Mussels with Beer and Chorizo

Watch Feast TV host Cat Neville make this recipe from start to finish in our Craft Spirits episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.

Portuguese Mussels with Beer and Chorizo

Yield | 6 to 8 servings |

  • 2 lbs. live mussels
  • 1 yellow onion, diced
  • 6 garlic cloves, minced
  • 2 links fresh chorizo
  • Large can whole tomatoes
  • 2 bottles of ale
  • Bunch of cilantro, chopped

| Preparation | Scrub and de-beard the mussels and submerge them in clean, cold water for about 30 minutes to allow them to expel any grit. Check to make sure that all of the mussels are alive by tapping on any that are open. If they close, they’re alive. If not, they are dead and should be discarded.

Add a good couple of glugs of olive oil to a large Dutch oven that’s set over medium-high heat. Add onion to the pan and cook until soft. Add in the garlic and saute until fragrant.

Remove chorizo from casing and add to pan. Cook and stir until the sausage is browned. Drain liquid from tomatoes and crush the tomatoes with your hands as you put them into the pot. Allow to simmer for 5 to 6 minutes. Add in two bottles of beer and bring back to a simmer. Cook for another few minutes to allow the flavors to meld.

Add in a handful of cilantro and then add your mussels. Stir and make sure they are submerged, then put a lid on your pot. Allow to steam for 3 to 5 minutes. After they’ve cooked, remove and discard any mussels that have not opened. Serve mussels in a bowl with a good amount of the broth and chorizo, sprinkle with more cilantro.

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