Grilled Mussels With Red Wine and Chorizo

Quick and easy dinner for two! Adapted from Hurley's Restaurant & Bar in Yountville, Calif. Serve with fresh, thick grilled bread to mop up the broth.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon shallot, chopped
• 1  tablespoon garlic, minced
• 4  ounces  spanish chorizo, chopped (pre-cooked)
• 1⁄2 cup red wine
• 1  lb mussels
• 1⁄4 cup tomatoes, chopped peeled and seeded
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup butter, diced (1/2 stick)
•  kosher salt & freshly ground black pepper

Directions

1. Heat grill over medium high heat.
2. Meanwhile, heat a large saute pan over medium heat; add olive oil, shallots, garlic, and chorizo and cook, stirring frequently, until shallots are softened, about 4 minutes.
3. Stir in the red wine and cook until it reduces by about half, 3to 5 minutes; remove from heat.
4. Using a wire basket, place mussles on the grill until they just begin to open, then transfer to the saute pan.
5. Heat the pan over high heat until the liquid boils; stir in the tomatoes, parsley, and butter.
6. Season with a pinch of salt and pepper.
7. Serve immediately.