Ingredients Weight Measure
Olive oil 6 oz.
Chorizo sausage, fresh, small dice 12 oz.
White onion, medium, small dice 6 ea.
Garlic, minced 3 bulbs
Corn kernels 12 ears.
Tomato, medium, small dice 3 ea.
Beer, preferably Corona®, 12 oz. bottles 6 ea.
Chicken stock 3 cups
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Lime, fresh, juice from 6 ea.
Mussels, scrubbed, beards removed 9 lbs.
Cilantro, washed, rough chop, loose pack 3 cups
Butter 6 oz.
Scallions, thinly sliced 24 ea.
Salt 1 Tbsp.
Focaccia or French bread, cubed 1/2"x1/2", toasted 12 cups
Cilantro sprigs, optional as needed


  1. In a medium enameled Dutch oven or stock pot, heat olive oil over medium heat. Add chorizo, render out oil being careful not to brown the sausage.
  2. Add the onions; sauté onions until translucent.
  3. Add the garlic, corn and tomatoes; sauté for an additional 5 minutes.
  4. Add the beer, chicken stock, TABASCO® Green Jalapeño Pepper Sauce and lime juice. Add mussels*; cover and cook stirring often over moderately high heat for 7 minutes or until all of the mussels have opened.
  5. Add the cilantro, butter, scallions and salt; stir thoroughly, cooking for an additional minute. Remove from heat and serve immediately.
  6. To serve, spoon approximately 15 mussels into each serving bowl; pour broth and ingredients over top of mussels. Top mussels with toasted croutons and cilantro sprigs, optional.
  7. *Note: If your mussels are open prior to cooking or if they remain closed after cooking, discard them.

Yield: 12 servings