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Beer-Steamed Mussels with Chorizo

['1 tablespoon olive oil', '8 ounces fresh Mexican chorizo, casings removed', '1 medium white onion, thinly sliced', '2 garlic cloves, finely chopped, plus 1 sliced in half (optional)', '1 1/4 teaspoons ground cumin', '1 teaspoon kosher salt', '1 (12-ounce) bottle Mexican beer, such as Pacifico', '2 tablespoons unsalted butter', '2 pounds mussels, scrubbed, debearded', '1/2 cup coarsely chopped cilantro', 'Hot sauce and crusty toasted bread (for serving; optional)', 'A large Dutch oven or braising pan with a lid']

Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5–8 minutes; discard any mussels that do not open.
Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

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