Beer-Steamed Mussels with Chorizo

BEER-STEAMED MUSSELS WITH CHORIZO

INGREDIENTS
• 1 tbsp olive oil
• 8 ounces fresh Marczyk chorizo, casings removed
• 1 medium white onion, thinly sliced
• 2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
• 1 teaspoon kosher salt
• 4 ozs Masseria tomatoes — chopped
• 1 (12-ounce) bottle Mexican beer, such as Pacifico or Modelo Especial
• 2 tablespoons unsalted butter
• 2 pounds mussels, scrubbed, debearded
• 1/2 cup coarsely chopped cilantro
• Hot sauce and crusty toasted bread (for serving; optional)

HERE'S WHAT YOU DO
• In a medium-sized saucepan with a lid, sauté chorizo, onions and garlic until chorizo is fully cooked.
• Add chopped tomatoes and mussels and sauté for 1 minute.
• Add beer and cover with lid.
• Steam for 2 minutes, or until mussels JUST open.
• Remove from heat and stir in cold butter.
• Top with chopped cilantro and serve with grilled or toasted crusty bread from the Marczyk Bakery.