+
0 (0)

Appetizers, Fish and Shellfish, Grilled, Mains, Quick and Easy

Hurley's grilled mussels with red wine and chorizo

Hurley's grilled mussels with red wine and chorizo
Kirk McKoy / Los Angeles Times

Dear SOS: I have just returned from a trip to Napa wine country, where I had the best steamed mussels I have ever tasted at Hurley's in Yountville. They were grilled, then steamed with chorizo. Amelia Lackie Port Hueneme Dear ... Read more

Total time: 30 minutes | Serves 2
  • 2 tablespoons olive oil
  • 1 tablespoon chopped shallots
  • 1 tablespoon chopped garlic
  • 4 ounces Spanish chorizo (pre-cooked), chopped
  • 1/2 cup red wine
  • 1 pound mussels
  • 1/4 cup chopped, peeled and seeded tomato
  • 1/4 cup chopped fresh parsley
  • 1/4 cup ( 1/2 stick) butter, diced
  • Salt and pepper

Step 1Heat a grill over medium-high heat until hot.

Step 2Meanwhile, heat a large saute pan over medium heat. Add the olive oil, shallots, garlic and chorizo and cook, stirring frequently, until the shallots are softened, 4 minutes. Stir in the red wine and reduce it by half, 3 to 5 minutes. Remove from heat.

Step 3Place the mussels in a wire basket and place over the grill just until they begin to open.

Step 4Transfer the mussels to the saute pan and toss with chorizo and reduced wine. Heat the pan over high heat until it begins to boil. Stir in the tomatoes, parsley and butter, and season with a pinch of salt and several grinds of pepper, or to taste.

Step 5Remove from heat and serve immediately.

Note: Adapted from Hurley's Restaurant & Bar in Yountville, Calif. Serve the dish with plenty of grilled bread to dip into the broth.

HAVE YOU TRIED


Buckwheat sugar cookies
Buckwheat sugar cookies

Rapini with linguica and golden roasted potatoes
Rapini with linguica and golden roasted potatoes

Pureed Yukon Gold potatoes with chive oil
Pureed Yukon Gold potatoes with chive oil

Jelly doughnuts
Jelly doughnuts

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Socca with peppers, fennel and olives
Fresh beet latkes with cumin and coriander
Corn blini with shishito and Green Zebra tomato salsa
Watermelon curry (matira)