Hurley's grilled mussels with red wine and chorizo
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 Amelia: Hurley’s was happy to share its recipe, which we’ve adapted here.
Heat a grill over medium-high heat until hot.
Meanwhile, 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.
Place the mussels in a wire basket and place over the grill just until they begin to open.
Transfer 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.
Remove from heat and serve immediately.
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