Sautéed Mussels & Chorizo with a Lime, Cilantro & Tequila Sauce

2 Tablespoons Olive Oil
2 Tablespoons shallots
Pinch of coriander
Two lime circles
1lb Mussels (Scrubbed & De-bearded)
1tsp Garlic
1/4 cup tequila
1/4 lb Chorizo Sausage sliced on angle
1/4 cup heavy cream
Minced lime Zest

In a medium hot sauté pan add the oil, shallots, lime circles, and coriander and sauté until the shallots are tender. At this point turn the heat up to high and add chorizo sausage, garlic and mussels. Remove the pan form the heat and add tequila and return to the heat. Let the tequila reduce and burn off some of the alcohol. Add the cream and reduce the heat to medium. Cover pan and shake to distribute the sauce through the mussels. This will help the mussels steam and bring the sauce together. This should take about five minutes. The dish is complete when the mussels open up ready to eat. Please discard any mussels that do not open. Serve with grilled Focaccia or rustic breads