Ingredients
1 tbsp rice bran oil
250 g fresh chorizo, casings removed
1 onion, thinly sliced
2 garlic cloves, finely chopped, plus 1 sliced in half
1¼ tsp ground cumin
1 tsp salt
330 ml bottle Kiwi beer
2 tsp SIDS GARLIC SAUCE
2 tbsp butter
1 kg NZ Green Lipped mussels, scrubbed, debearded
½ cup coarsely chopped coriander
Crusty toasted bread
Directions
Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer, SIDS GARLIC SAUCE and butter then increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5–8 minutes but discard any mussels that do not open.
Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with coriander. Rub bread with cut side of garlic clove and serve alongside.
