1 tablespoon extra virgin olive oil
1 small red onion, thinly sliced
1 large tomato, seeded and thinly sliced
1 tablespoon Garlic-Chipotle Love, recipe follows
2 cups Mexican dark beer
1 pound mussels, debearded and scrubbed
Toasted bread or warmed tortillas, for serving
Cilantro leaves, picked off their stems, for garnish
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons chopped canned chipotle chiles in adobo sauce
1/4 cup chopped fresh cilantro
Grated zest of 1 lime
1 teaspoon salt
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