Change up your weekly dinner menu with this easy and inexpensive recipe for mussels steamed in Corona. Serve with a side of warm, crusty bread topped with creamy butter and dinner will be on the table in less than 30 minutes!
Ingredients
- 2 pound bag of mussels, scrubbed and debearded (your local grocery store may sell them this way)
- 2 tablespoons olive oil
- 2 links smoked Chorizo sausage, diced (approx. 3 ounce links)
- 1 cup chopped Vidalia onion
- garlic cloves, crushed
- 1 teaspoon fennel seeds, crushed
- 1 pint cherry tomatoes, halved
- 1 cup sweet corn kernels (thawed if frozen)
- 1 12 ounce bottle of Corona
- Juice of 1 lime
- 1 tablespoon salted butter
- 1/4 cup chopped cilantro or parsley
Instructions
- Scrub the mussels and remove beards, if necessary, and set aside in a large bowl.
- In a large deep skillet or stock pot, heat the olive oil over med-high heat and add the chorizo. Cook the chorizo until golden and seared on all sides and transfer to a dish using a slotted spoon. Add the onion to the pan and sauté until softened, approximately 4 minutes. Add the garlic and corn cooking until the corn starts to brown. Pour in the beer and scrape up the brown bits on the bottom of the pan. Stir in the lime juice and butter bringing the mixture to a boil.
- Add the mussels to the pan and cover with a lid. Steam the mussels until all the shells have opened, approximately 5 minutes…do NOT overcook. Remove the lid and sprinkle with cilantro. Serve immediately.
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