Mussels with Chorizo and Beer Recipe — Eat This Not That

Ingredients

• 1 tablespoon olive oil
• 1 pound Mexican chorizo
• sliced
• ½-inch thick on a bias
• 1 medium yellow onion
• chopped
• Kosher salt and freshly ground black pepper to taste
• 6 cloves garlic
• minced
• 1 jalapeno
• thinly sliced into rings
• 2 pounds Prince Edward Island mussels
• cleaned
• beards removed
• 2 14-ounce cans strong-flavored ale
• 4 tablespoons salted butter
• ¼ cup chopped cilantro (optional)
• Crusty bread
• for serving