Portuguese-Style Mussels with Chorizo and Beer

Staff Writer
Portuguese-Style Mussels with Chorizo and Beer
Kara Masi


This is a recipe for steamed mussels that takes me back to the time I spent in Portugal a few years ago and incorporates my love for smoky chorizo and beer.

Deliver Ingredients


  • 2-3 pounds mussels
  • ½ bottle (about 6 ounces) ale, preferably Sagres if you want to be authentic
  • 3 cloves garlic, roughly chopped
  • 3 tablespoons olive oil or butter
  • 1 onion, chopped
  • ¼ pound Spanish chorizo or linguiça, sliced ¼-inch thick
  • 2 plum tomatoes, crushed (or one 15-ounce can of diced tomatoes)
  • 2 tablespoons chopped flat-leaf parsley or cilantro
  • Salt, to taste
  • Crusty French bread or Portuguese rolls


Heat the olive oil and garlic in a large pot or Dutch oven over medium heat. When the garlic is fragrant, add onion and sausage and brown, about 2-3 minutes. Add in the tomatoes and bring to a simmer; cook for about 2-3 minutes. Pour the beer and mussels into the pot. Shake to combine. Cover and bring to a boil. Simmer until the mussels have opened, about 5 minutes.

Remove from heat and discard any unopened mussels. Season to taste.

Portion out mussels in soup bowls and ladle the sauce over and down into the shells. Garnish with the fresh herbs and serve immediately with lots of crusty bread for sopping up the sauce.

Portuguese Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Portuguese Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.