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Labatt Blue Chorizo Mussels

Mussels are one of our all time favorite seafood dishes and getting creative with the sauce is always fun. While traditional chorizo mussels call for a Mexican pilsner we're located up north in Buffalo, NY so we opted for one of our favorite pilsners - Labatt Blue. This deliciously simple mussels recipe is sure to be a Summertime hit and make sure you serve with baguette to soak up all those juices. Made with our KBS Seasoned Sea Salt and Garlic N Herbs add flavors like sea salt, ginger root, celery, garlic, rosemary, bay leaf, and thyme all in two simple steps! 



Serves: 1-2


  • 2 pound mussels in shells.
  • 1 tablespoon olive oil.
  • 1 shallot, minced. 
  • 4 garlic cloves, minced. 
  • 2 tablespoons Dijon mustard. 
  • 2 tablespoons butter. 
  • 1/4 cup KBS Garlic N Herbs
  • 1/4 cup KBS Seasoned Sea Salt
  • 1/2 cup Labatt Blue. 
  • 1/2 pound ground chorizo suasuage.
  • 1/2 cup parlsey. 


1.) In a soup pot or dutch over add olive oil and set to medium heat. Sauté shallots & garlic for 3-4 minutes. Then add chorizo sausage along with KBS Seasoned Sea Salt & KBS Garlic N Herbs and cook for 6- minutes - or until sausage is cooked. 

2.) Pour in Labatt Blue and bring to a simmer. Add mussels and cover pot. Let the mussels steam, stirring once or twice, until they open - about 6-8 minutes. Using a slotted spoon remove mussels to a separate bowl. 

3.) Add butter, parsley and mustard to pan juices and bring to a boil. Whisk and add more butter for a creamier sauce. Pour over mussels and serve with bread to soak up all the delicious juices. 

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