Portuguese Style Mussels with Chorizo and Beer

Ingredients

• 2-3 pounds mussels
• ½ bottle (about 6 ounces) ale, preferably Sagres if you want to be authentic
• 3 cloves garlic, roughly chopped
• 3 tablespoons olive oil or butter
• 1 onion, chopped
• ¼ pound Spanish chorizo or linguiça, sliced ¼-inch thick
• 2 plum tomatoes, crushed (or one 15-ounce can of diced tomatoes)
• 2 tablespoons chopped flat-leaf parsley or cilantro
• Salt, to taste
• Crusty French bread or Portuguese rolls

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