Mussels a la Mexicana - Rick Bayless

Ingredients

• 1/4 cup olive oil
• 2 cups Salsa Mexicana (aka pico de gallo) made without lime juice
• 1 12-ounce Mexican beer Mexican beer (I like one that is either very light and crisp like Tecate or one that is rich and malty like Modelo Negra—nothing with a lot of hops)
• 2 pounds (40 to 50 medium) mussels, scrubbed, “beards” pulled off
• Salt
• A couple limes, cut into wedges