4 Tomatoes, diced plus additional for garnishing
3 T. olive oil
8 oz. Mexican chorizo, fresh or store-bought, casings removed
1 T. shallot, minced
3 garlic cloves, thinly sliced
2 tsp. fresh jalapeño pepper, finely chopped
1½ cups dry white wine
2 pounds mussels, scrubbed and debearded
1 tsp. salt
â…“ cup fresh cilantro leaves, coarsely chopped
½ cup good quality silver tequila (ex: Herradura Blanco)

Heat the olive oil in a heavy bottom sauté pan over medium high heat. Once the oil is shimmering but not smoking, add the chorizo to the pan and cook for approximately 5 minutes, stirring often, until the sausage is thoroughly cooked through. Remove the chorizo from the pan and pat dry with a paper towel to remove all excess oil. Pour off and discard the excess fat from the pan, leaving approximately 1 T. of chorizo fat in the pan. Add the minced shallot to the sauté pan and cook for about 3 minutes, stirring occasionally, until the shallot is soft. Add the sliced garlic and diced jalapeño to the pan and cook an additional 3 minutes, stirring occasionally until both are cooked through. Keep the sauté pan on medium high heat and return the chorizo to the pan. Stir in the wine and tomatoes and then mussels. Sprinkle 1 tsp. salt over the mixture and bring to a boil. Once the mixture has reached a boil, cover the sauté pan with aluminum foil or a heavy lid and cook covered for approximately 8-10 minutes until the majority of the mussels have opened. Remove the pan from the heat and discard any unopened mussels. Spoon the mussels and broth into serving bowls and sprinkle with chopped cilantro and top with 4 oz. of silver tequila. Top with additional diced tomatoes. Serve with crusty bread or fresh corn tortillas.