Hurley's grilled mussels with red wine and chorizo

Time 30 minutes
Yields Serves 2
Hurley’s grilled mussels with red wine and chorizo
(Kirk McKoy / Los Angeles Times)

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.

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

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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