Mussels (Moules) Mexicaines

Directions

1. Discard any cracked or open mussels that will not close when tapped on counter. Place mussels in a large bowl or stock pot and cover with cold water, stir in 2 tablespoon salt and let sit.
2. Place a large, heavy bottomed pot over medium-high heat and add the olive oil and butter. When the oil is shimmering hot, add the chorizo and shallot. Cook, stirring often, until shallot is soft and chorizo loses its raw color, about 5 minutes. Add the serrano chili and ½ tsp salt and cook, stirring often for 1 to 2 minutes.
3. Add the beer, bell pepper, and mussels (lifted gently out of the water they’ve been in). Stir to combine and bring wine to a boil. Reduce heat to medium, cover pot and simmer until mussels have opened, shaking the pot a few times during cooking, 5 to 6 minutes.
4. Add the tomatoes and half of the cilantro and toss to combine. Serve topped with the remaining cilantro and a whole baguette on the side that guests can tear into and sop up the delicious juices with.