Pei Mussels Recipe

Prepare mussels

Rinse mussels thoroughly under cold water. Discard any mussels that are open and do not close when tapped. Remove any beard fibers by pulling toward the hinge. Keep mussels cold until ready to cook.

Combine liquids: in a measuring cup or bowl, mix the local lager and chicken/seafood stock and set aside.

Finish broth and seasoning: after cooking aromatics and chorizo (see sections below), add the lager/stock mixture to the pan, bring to a simmer, then add lime juice, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning before adding mussels.

Heat a large wide heavy-bottomed pot or deep skillet with a tight-fitting lid over medium heat. Add olive oil and butter and let the butter melt, swirling to combine.

Add the diced onion and a pinch of salt. Sauté for 5–7 minutes until translucent and beginning to soften.

Add the sliced jalapeño and minced garlic. Cook, stirring, for 1–2 minutes until fragrant but not browned.

Stir in smoked paprika and ground cumin and cook for 30 seconds to bloom the spices.

Cook chorizo: push the aromatics to the side of the pan (or remove briefly to a bowl). Add the raw chorizo (casing removed) to the hot pan. Break it up with a spoon and cook 4–6 minutes until browned and rendered, stirring occasionally. If the chorizo releases a lot of fat, you can spoon off excess, leaving enough to coat aromatics and flavor the broth.

Incorporate: mix the cooked chorizo back into the aromatics so flavors meld for about 1 minute.

Add liquids: pour the reserved lager/stock into the pot with the chorizo and aromatics. Turn heat up to medium-high and bring to a brisk simmer. Use a wooden spoon to scrape any browned bits from the bottom of the pan (deglaze).

Add mussels: add the cleaned mussels to the pot in a single layer if possible. Cover tightly with the lid.

Steam mussels: cook for 4–6 minutes, shaking the pot occasionally, until most mussels have opened. Check after 4 minutes and continue until done. Discard any mussels that remain closed.

Finish: remove pot from heat. Stir in the chopped cilantro and taste the broth; add more salt, pepper, or a squeeze of lime as needed.

Serve immediately: ladle mussels and broth into shallow bowls or serve straight from the pot. Garnish with extra cilantro and lime wedges alongside crusty bread for soaking up the broth.

Optional: For a little heat, pass extra sliced jalapeños or a drizzle of olive oil infused with smoked paprika.