Heat the olive oil in a large pot over a medium heat.
Add the chorizo, onion, garlic, salt and pepper and sauté for about 10 mins until the onions are soft.
Add the beer and butter, increase the heat and bring to the boil – cook for 1 min to reduce slightly.
Add the fresh mussels, cover with a lid and steam for 5-8 mins until the mussels have opened.
If using local frozen half-shell mussels, only cook for 4-5 mins.
Spoon into serving bowls, garnish with coriander and serve with crusty bread
Tip: Not too big on bread? These mussels are also great served on a bed of rice or on a bed of cous cous.
Recipe and images courtesy of Blue Ocean Mussels.
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