Mussels with Beer and Chorizo

Yes, you can use any pilsner in this recipe - but a Mexican pilsner will take to the chorizo the best. Add a green salad, and dinner's on the table in less than half an hour.

1 Tbsp. extra-virgin olive oil
8 oz fresh Mexican chorizo, casings removed
1 medium white onion, thinly sliced
2 cloves garlic, finely chopped
1 clove garlic, sliced in half
1¼ tsp. ground cumin
1 tsp. sea salt
1 (12 oz) bottle Mexican beer, such as Pacifico
2 Tbsp. butter
2 lbs fresh mussels, scrubbed, debearded
½ cup cilantro, coarsely chopped

Garnish:
hot sauce
crusty toasted bread

Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.

Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

Makes 2 servings.