Today’s Secret Recipe comes from Hurley’s in Yountville, California. This casual Californian-Mediterranean eaters has a lively bar and spacious patio. They offer a wonderful dish of grilled mussels that are steamed with chorizo and a red wine broth. Serve this dish with plenty of grilled bread to dip into the broth.
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Hurley’s Grilled Mussels with Red Wine and Chorizo
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- 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
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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Source: LA Times
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