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!
- 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.