Mussels in beer


2 tablespoons olive oil
¼ cup very small diced Spanish chorizo
2 shallots, diced 1/8 inch small
2 garlic cloves, chopped fine
¼ teaspoon red crushed chili flake
24 mussels (purged in ice water, discard any open shells)
Bottle of your favorite lager beer
¼ cup very finely chopped parsley
2 tablespoons butter
Kosher salt and pepper to taste
Crispy bread or fries for dipping

Heat the oil in a deep pan, cook the chorizo, onions and until soft. Add the chili flakes, mussels and beer and cover. When the mussels begin to open, remove them one by one from the pan and place them into a serving dish; if any don't open, discard them. Add the parsley and butter into the sauce, taste for seasoning and pour over the mussels.