Mezcal and Chorizo Pasta with Mussels

Start by soaking the mussels in salty water after rinsing them in water and brushing them to remove any possible sand on them. Cook the pasta in boiling water with salt until tender but not too soft because it will cook for 3-5 minutes in the pan with the sauce. In a pan on low heat, add about 1 tbsp of neutral cooking oil (I’m using avocado oil), then add the chorizo and cook for 3 minutes, making sure it’s all crumbled; add the onion, garlic, thin sliced dried chipotle pepper, and butter and cook for 1 minute while stirring; bring the heat up to high and add the mussels (previously drained from the salty water), and the 400 Conejos Mezcal; season with salt and black pepper and cover with a lid; cook until mussels open completely for about 7 minutes, and then add the cooked pasta (previously drained) with about 1/4 cup of the water where you cooked the pasta. If some mussels are not completely open, push them down to the bottom where the sauce is. Serve and garnish with fresh cilantro.