Owner and chef James Holmes of Olivia shows Off the Plate's Damian Mandola, owner of Mandola's Italian Market, how to make mussels any Texan would love.
Chorizo Mussels with Lone Star Beer Broth
1/8 C Texas olive oil
3 spring onions
3 spring garlic
4 oz Texas chorizo
1 Lone Star Beer
3 lbs Mussels
1/4 lb butter
1 bunch cilantro
In a large pot, heat the oil and add the onion and cook until soft. Then add the chorizo with the garlic and sauté until chorizo is fully cooked.
Add the mussels and Lone Star beer and bring to a boil. When the mussels begin to open, stir in the butter and salt to taste. Garnish with cilantro and serve immediately.