Mussels with beer and Piri-Piri

• 2-1/2 kg of fresh mussels
• 1 onion, chopped
• 2 green onions, chopped
• 4 tbsp butter
• 2 tbsp olive oil
• 1 chorizo sausage, chopped
• 5-6 garlic cloves, chopped
• 2 cups of chicken broth
• 2 cups of beer (We used one from Trou du diable – “Une blonde pour Lovecraft”)
• 1 tsp chili paste (chopped dried chili will also work)
• 1/2 cup Piri-Piri medium sauce from Casa Das Tias (you can use the hot one if you want it to be more spicy)
• 1 tsp saffron
• Cherry tomatoes cut in halves
• Juice of 1 lemon
• 1 tbsp corn starch
• Salt and pepper to taste

1. Using a colander, rinse the mussels under cold water. Discard broken or open shells.
2. In a large saucepan, add oil and buter over high-medium heat to cook the onion and scallions. Careful not to brown the onions too much, and stir until the onion is translucent.
3. Add the chorizo and cook with the onions.
4. To the pot, add the garlic, chicken broth, beer, chili paste (or chopped dried chili), Piri-Piri sauce, cherry tomatoes and saffron. Salt and pepper to taste.
5. Place the mussels in the pan and cover. Reduce heat to medium and simmer 5 minutes or until mussels are open.
6. Once the mussels are cooked, add the lemon juice and thicken the broth with the corn starch after having mixed it with 1 tbsp of water (or beer or chicken broth if there is any left).
7. Transfer to a serving dish and enjoy with a good crusty bread !!!

** Do not eat mussels that have remained closed after cooking.