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.