Mussels South of Two Borders

Mussels South of Two Borders

5 Reviews
From the EatingWell Kitchen

Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1/3 cup diced Spanish chorizo, (see Shopping Tip)
  • 1 medium onion, diced
  • 1 small plum tomato, diced
  • 2 tablespoons chopped canned green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 cup beer, preferably dark Mexican beer, such as Negra Modelo
  • 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
  • 1/4 cup chopped fresh cilantro


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  1. Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
  2. Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.
  • Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile—recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at
  • Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).

Nutrition information

  • Per serving: 284 calories; 6 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 28 g protein; 81 mcg folate; 48 mg cholesterol; 3 g sugars; 0 g added sugars; 660 IU vitamin A; 23 mg vitamin C; 64 mg calcium; 6 mg iron; 509 mg sodium; 400 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Iron (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 2 lean meat

Reviews 5

July 31, 2012
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By: erinmurphy17
Use Wine In place of Beer I like the flavor of white wine more than beer, so try that substitution.
June 22, 2012
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By: EatingWell User
Great as an appetizer!Love it and will cook again!!!
October 30, 2010
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By: EatingWell User
there was just nothing "right" about this recipe. Too many conflicting tastes & nothing shone, certainly not the mussels. Ate less than half of it & will prob. throw away the other half.
April 12, 2010
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By: EatingWell User
These mussels were wonderful! I used a dark lager beer, omitted the cilantro because I'm not a fan, and used parsley instead. The combination of the cumin, beer and sausage made for a delicious meal - everyone loved them. I served the mussels with baked yam fries, crusty french bread and a salad. Will definitely make again!
January 14, 2010
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By: gwubina
This was OK, but not quite what I was looking for and I don't think I"ll make it again. The flavor mix was just a tad bitter for my taste