Ingredients

• 1/3 cup diced Spanish chorizo, (see Ingredient note)
• 1 medium onion, diced
• 1 small plum tomato, diced
• 2 tablespoon chopped canned green chiles, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1 cup beer, preferably dark Mexican beer, such as Negra Modelo
• 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
• 1/4 cup chopped fresh cilantro

---

Cooking Directions

Step 1

Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.

Step 2

Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.