Good Lifestyle

There is nothing like a spruce, hot,comforting meal A cold winter night - especially a person who consists of cooking with your favorite beer. This recipe of mussels and chorizo ​​uses some cans ofBeer, give this spicy recipe an additional punch of flavor. Between the chorizo, garlic, jalapeños and beer, you will love prepare this recipe this winter, the courtesy ofLoaves & Fishs Farm Series Cookbook:Long Ireland Beer Co. By Sybille Van Kempen with Licie Kassim Househholder

"Your favorite beer will lend this particular flavor to the complementary box of soft molds and spicy sausages. A pint of cooled beer for each would be delicious on the side," says Van Kempen.

So, take your favorite beer to sip and dig in this recipe of spicy mussels and chorizo. And if you are looking for more recipes that use this ADE, check out our list of14 delicious things you can do with a box of beer.

Serves 6

Ingredients

1 tablespoon of olive oil
1 Book Mexican Chorizo, Trench 1/2 inch thick on a bias
1 medium yellow onion, chopped
Salt kosher and black pepper freshly ground to taste
6 garlic cloves, minced
1 Jalapeno, finely sliced ​​in the rings
2 pounds of mussels of Prince Edward Island, cleaned, barbs removed
2 14 ounce cans flavored flavored beer
4 tablespoons salted butter
1/4 cup of chopped coriander (optional)
Crisp bread, to serve

How to do it

1. Heat the olive oil into a large pot jumping pan until flesh.
2. Add to chorizo ​​and brown on all sides.
3. Reduce medium heat and add onions. Season with salt and pepper. Cook for 8-10 minutes until it is softened.
4. Add to garlic and jalapeno and cook, stirring, for more than 2-3 minutes.
5. Add mussels and beer, and make leather, stirring for 2-3 minutes, until the mussels open.
6. Cook for another minute or 2 if all molds are not open. Discard all the mussels that do not open.
7. Add butter and stir in the broth.
8. Check the seasoning, sprinkle with chopped Cilantro (if you use) and serve with crisp bread.

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