• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

Yes, you can use any pilsner in this recipe—but a Mexican pilsner will take to the chorizo the best. Buy a six-pack so you have a few on hand to drink while you eat. Serve this full-flavored dish, which was developed for our #cook90 initiative, with a nice green salad to round out the meal.

• 1 tablespoon olive oil
• 8 ounces fresh Mexican chorizo, casings removed
• 1 medium white onion, thinly sliced
• 2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
• 1 1/4 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 (12-ounce) bottle Mexican beer, such as Pacifico
• 2 tablespoons unsalted butter
• 2 pounds mussels, scrubbed, debearded
• 1/2 cup coarsely chopped cilantro
• Hot sauce and crusty toasted bread (for serving; optional)
• A large Dutch oven or braising pan with a lid

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