P.E.I. Mussels with Chorizo, Beer, and Marscarpone
Updated: Nov 18, 2020
I recently had mussels marinara in a restaurant (one of my favorite dishes) and it inspired me to make mussels of my own. Took an instagram poll and the results were --> the people like mussels with white sauce, not red. Talked to my Mom about how I had leftover chorizo and I wanted to put it with mussels, she suggested adding marscarpone cheese to balance the salty/spiciness with sweet. While in the grocery store looking for white wine to use, my boyfriend suggested white allagash ale IPA to reduce the onion/chorizo mix, and so this recipe was born. This is how great things happen ! By subtle chance. If you like mussels, strongly suggest you try adding a salty meat like chorizo or sausage to your white wine sauce, it adds such a good flavor and makes the mussels almost a meal rather than an appetizer.
1 Lb Mussels
2 links Chorizo, sliced
1/2 large white onion, sliced
2 cloves garlic, sliced
1.5 C beer (or wine)
1/2 C chicken stock
2 tbsp marscarpone cheese
tarragon/parsley/red pepper to taste
toasted rustic bread of choice -- I toasted w/ olive oil and garlic powder
Wash mussels and place in a bowl with 1/2 C white vinegar (if you have). Let sit 30 min.
Brown the sliced chorizo in a large sauce pan (large enough to hold all of the mussels). If you don't have this pan, use a pot. If it's sticking, add some oil. Once browned on all sides (5 min), remove and set aside.
In the same pan, heat 2 tbsp olive oil and add onions and garlic. Cook until fragrant.
Add beer or wine and scrape bottom of the pan to release bits of chorizo. Let alcohol reduce 3 min.
Add chicken stock. Let simmer 1 min
Add mussels and mix around into the sauce. Cover and let steam for 5-7 min until all mussels are opened.
When mussels are nearly all open, add marscarpone cheese and let melt into the sauce. Add back the chorizo and let simmer 1 more min
Serve immediately with bread