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I have to be in the mood for food. I’m not the type of person who eats to live, and I really have to want to eat what I’m making for dinner. Meals should be enjoyed, not just tolerated. I think that’s how I get into trouble so often. I truly believe life is too short to eat ugly food. This kitchen purge has been wreaking havoc on that trait of mine. I mean whose brilliant idea WAS this anyway? Gah!

Last night I referred to my trusty, handy-dandy Master Purge List and realized we are getting low. (THANK YOU SWEET BABY JESUS! Someone remind me never to be a food hoarder collector ever, ever again. Until next week when I go grocery shopping.) Getting low = getting really creative.

I haven’t been in the mood for shellfish in a good minute. Not too many weeks ago I went on a kick and completely saturated our meals with shrimp, scallops, clams, you name it. Every time I’ve picked up the list, I’ve skipped the gorgeous mussels we bought fresh from the coast for that reason. More shellfish, probably in a white wine and butter reduction with fresh herbs over pasta and blah, blah, blah. UGH! I just was NOT in the mood. So, I referred back to the master list, planning to skip the mussels yet again.

But hark! What is this? A 1/2 a package of Chorizo! NOW we’re cooking with sausage. This is a total game changer! Chorizo, shellfish, crusty bread and a lovely bottle of white wine…or two? I think YES! NOW, I’m in the mood! I enjoy using my brain, but during a purge, you’ve got to use your mussels.

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Beer Steamed Mussels with Chorizo

Ingredients:

  • 2 pounds of fresh mussels
  • 1 bottle of your favorite beer
  • 2 links of chorizo
  • 1 onion, minced
  • 5 cloves garlic, minced
  • 1 can tomatoes
  • 1 bunch Parsley, rough chopped
  • Salt & pepper to taste
  • Olive Oil

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Directions:

In a skillet, saute onions and garlic in olive oil. Remove Chorizo from casing and add to the pot. Cook about 5-7 minutes. Add can of drained tomatoes. Allow to simmer an additional 5 minutes.

In a small stock pot add beer and mussels. Allow to steam about 5-7 minutes until shells open. Discard any unopened mussels.

Add some deviled crab and crusty bread, and you have a great meal!

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Life is too short to eat ugly food y’all.