Method

1. Sauté the chorizo for about 8 minutes, or until they are golden brown.

2. Add the shallots and garlic, and sauté for about 2 minutes, or until fragrant.

3. Add the mussels and toss quickly to coat.

4. Add the wine.

5. Cover and cook over medium-high heat for about 3 minutes, or until the mussels begin to open.

6. Discard any mussels that do not open.

7. Add 3 tablespoons of cilantro and toss to combine.

8. Using a slotted spoon, transfer the mussels and sausages to a warm large serving bowl.

9. Cover to keep warm.

10. Boil the juices remaining in the pan for 1 minute.

11. Whisk in the butter.

12. Pour the sauce over the mussels, sprinkle with the additional cilantro and serve immediately with the baguette pieces.