Chorizo MusselsFresh chorizo .25 poundRoasted green peppers .25 cupRoasted red peppers .25 cupSpanish onion .25 cupGarrs citrus pepper 1 bottleSea salt .5 tSmoked butter 2 TFresh lime juice 1TChopped cilantro
Cook chorizo until most of the fat is rendered. Drain excess fat and add peppers and onions to pan, saute for 3 minutes. Add beer and reduce by 20 percent. For every 1 pound of fresh mussels use 1 cup of chorizo sauce. Finish mussels with smoked butter, lime juice and cilantro. Serve with toast.