Cooking Like a Master Chef by Graham Elliot & Mary Goodbody

Author:Graham Elliot & Mary Goodbody
Language: eng
Format: epub
Publisher: Atria Books

Steamed Mussels with Mexican Chorizo and Cerveza

{SERVES 4 TO 6 }

MY CHEF-PARTNER MERLIN VERRIER came up with this one, and it’s a home run! Mussels, beer, and chorizo—what more needs to be said? Merlin is a laid-back California dude who approaches cooking with that relaxed West Coast attitude, and the world is a better place for it. You can make this more of a meal by adding hominy (posole), escarole, and tomatoes.

PREP TIME: ABOUT 15 MINUTES

COOKING TIME: ABOUT 10 MINUTES

2 tablespoons vegetable oil

4 ounces Mexican chorizo (see Note )

1/2 small red onion, thinly sliced

3 garlic cloves, finely sliced

1 1/2 teaspoons chopped fresh oregano

3 pounds bouchot mussels, PEI mussels, or other high-quality farmed mussels, cleaned

1/2 cup diced tomatoes

1/2 cup diced tomatillos

2 fresh or dried bay leaves

3 cans Tecate beer or other pale lager

Juice of 1/2 orange

Juice of 1 lime

8 tablespoons (1 stick) unsalted butter

Hot sauce (I like Tapatío and Crystal hot sauce)

Salt

1/4 cup chopped cilantro

2 radishes, trimmed and shaved

1 jalapeño, seeded and thinly sliced

1. In a large, deep pot, heat the oil over medium-high heat. When shimmering hot, brown the chorizo for 4 to 5 minutes, or until cooked through.

2. Pour out the excess oil, or carefully wipe out the pot with paper towels, leaving the chorizo and enough oil in the pot to cook the onion and garlic.

3. Add the onion, garlic, and oregano and cook, stirring, for 1 minute. Add the mussels, tomatoes, tomatillos, and bay leaves. Stir to combine and then add the beer. Cover the pot and let the mussels steam for 2 to 3 minutes, or until they open.

4. Add the orange juice, lime juice, and butter. Heat until the butter melts and season to taste with hot sauce and salt. Remove and discard the bay leaves. Garnish with the cilantro, radishes, and jalapeño.

NOTE: What’s the difference between Mexican and Spanish chorizo sausage? Both are totally addictive pork sausages with spicy, smoky flavors but the Mexican sausage always needs to be cooked before you can serve it. Spanish chorizo is usually cured before it’s sold and so, like other charcuterie, can be sliced and munched without cooking.

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