Corona Steamed Mussels with Corn and Chorizo
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!
Summer is coming….it’s happening. I can’t believe it. I’m waiting for some freak snowstorm to blanket the entire neighborhood and squash all the daffodils that have bravely decided it was time to bloom. I always like to be prepared so I haven’t put ANY of my boots away. Or the winter coats that are speckled with salt. I’m waiting for the worst….even though it will be 75 degrees today. Stranger things have happened, right? And what’s a few more weeks of a jam-packed coat closet. I think I’ll feel safe once May arrives…..or June, possibly. Until then…it’s summer in my kitchen with things like fresh salsa and strawberry pie!
There’s a restaurant in New Hope, PA called The Landing….it’s pretty awesome in a casual, can’t get to the ocean, waterfront restaurant kind of way. For those of you unfamiliar with the town, it’s a really small town on the mighty Delaware River that has some of the most unique shops in the ‘burbs. I love to visit when the weather is warm and The Landing is always our favorite lunch spot. And each time we go we get the same thing, Mussels steamed in Corona. (Which is perfectly acceptable since New Hope is over an hour away and we don’t get there as much as we’d like.) It’s such a simple idea and I’m not sure what goes into their version but it’s so good I don’t think we even speak while we’re eating. We just stuff our faces with mussels and followed by thickly buttered bread sopping with the leftover broth. Watching the boats float by….and a few ducks. I look forward to that lunch as much as the shopping (I think because my husband HATES to shop but whatever) and I devour my meal in seconds. It’s all over way to soon.
I, finally, think I’ve cracked their recipe….actually, Chris thinks mine is better. 🙂 I do too….and it’s pretty healthy, aside from the sausage and small amount of butter I’ve added to create some richness. Mussels are fairly inexpensive, a 2 pound bag is around $6 and you can plan on 1 pound for each person. The dish comes together in no time…..and bonus, it all cooks in one pot! This recipe serves two and is easily doubled, tripled or quadrupled. But if you’re looking for something truly showstopping and can serve a crowd…try this Grilled Seafood Paella….equally healthy and just as spectacular!
Get the Recipe: Corona Steamed Mussels with Corn and Chorizo
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
- 2 garlic cloves, minced
- 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.
4 Comments on “Corona Steamed Mussels with Corn and Chorizo”
These mussels are right up my alley. Great recipe and pictures! Found you through the SITS Girls Saturday ShareFest.
Thanks for stopping by! This is one of my favorite ways to eat mussels. The sausage pairs very well!
Since they are quite different, do you use Mexican Chorizo, or Spanish Chorizo?
I use a Spanish Chorizo for this recipe.