Adam Timney's Pan-Roasted Mussels with Chorizo and Chiles
Chef Adam Timney's best dishes at Starbelly have big, rustic flavors and a certain shaggy authenticity. That's the case with these mussels, steamed open with white wine, mingled with Mexican chorizo and Anaheim or pasilla chiles, a popular menu item at the casual Castro eatery. 
Stefano Bini Starbelly executive chef Adam Timney.
Enjoy these in small bowls as a first course, or in bigger portions as an entree. And for more on Timney, check out yesterday's interview with the Starbelly chef by Mary Ladd.
Adam Timney's Pan-Roasted Black Mussels with Mexican Chorizo, Market Chiles, and Cilantro
Serves 1-2
2 tablespoons olive oil
5 whole garlic cloves, crushed
1 large chile, seeded and sliced ― pasilla, Anaheim, or Italian frying variety
3 ounces loose Mexican chorizo
16 ounces mussels, cleaned and debearded
2 ounces white wine
2 tablespoons lemon juice
1-2 ounces unsalted butter
Salt and pepper to taste
Cilantro leaves to garnish
1. In a large sauté pan or skillet, heat the olive oil until almost smoking. Add the garlic, chiles, and chorizo, sauté until slightly browned (about 1 minute).
2. Add the mussels, wine, and lemon juice, bring to a simmer, add the butter, and cover. Cook until the mussels just open, season with salt and pepper, and spoon into warm bowls.
3. Garnish with cilantro, and serve promptly with warm bread.
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