Cook the mussels. In a large (about 8-quart) pot, heat the olive oil over high. When hot, add the salsa all at once and stir, until all liquid evaporates and the mixture begins to brown (6-8 minutes). Add the beer, bring to a boil, then add the mussels. Cover the pot and let cook/steam, shaking and stirring the pot after a minute, until the mussels open, about 5 minutes. Use tongs or a slotted spoon to transfer the mussels to a serving bowl (discard any that haven’t opened), leaving the pot on the heat. Taste the broth and season with salt, usually a generous ½ teaspoon. Pour the broth over the mussels, sprinkle with a little extra cilantro and serve with lime wedges and crusty bread to dip into the broth.