Chorizo and Mussels

1/2 cup extra-virgin olive oil
2 Spanish chorizo links (1/2 lb total), sliced into disks
2 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry white wine
1 pound dried pasta, something small and fun
4 pounds mussels, cleaned and steamed , then shucked
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice, or to taste
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown, about 8 minutes. Drain most of the fat, add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1 cup pasta cooking water and drain pasta in a colander.
Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
Toss pasta with lemon juice and salt and pepper to taste. (Reviews on this recommend skipping the pasta and serve with bread.)