Smoked Mussels with PBR and Spanish Chorizo

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After marinating mussels under Pabst Blue Ribbon American lager, we smoked them over fruit wood. Out of their shells and ready to eat, these smoked mussels are potted with cubes of our Spanish Chorizo, garlic, mustard seeds, fresh thyme.

Serve over crusty bread with a schmear of Jasper Hill Harbison cheese next to salumi boards. Toss with pasta or summer greens for a delicious salad. 

8oz jar