HURLEY'S GRILLED MUSSELS WITH RED WINE AND CHORIZO RECIPE
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 LackiePort HuenemeDear Amelia: Hurley's was happy to share its recipe, which we've adapted here.
Provided by Noelle Carter
Categories GRILL, MAINS, APPETIZERS, FAST, EASY, FISH & SHELLFISH
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- 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.
RIOJA STEAMED MUSSELS WITH CHORIZO
Provided by Claire Robinson
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
- Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
MUSSELS WITH CHORIZO
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
- Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram
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.
Provided by threeovens
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill over medium high heat.
- 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.
- Stir in the red wine and cook until it reduces by about half, 3to 5 minutes; remove from heat.
- Using a wire basket, place mussles on the grill until they just begin to open, then transfer to the saute pan.
- Heat the pan over high heat until the liquid boils; stir in the tomatoes, parsley, and butter.
- Season with a pinch of salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 707, Fat 52, SaturatedFat 21.3, Cholesterol 148.3, Sodium 1193.6, Carbohydrate 14, Fiber 0.6, Sugar 1.1, Protein 34.6
GRILLED MUSSELS
This is a nice way to serve mussels to your garlic loving guests. Prepare early and have them on the baking sheet ready to go. Then when your guests arrive.. just pop them into the broiler and serve with cocktails or serve as an appetizer.
Provided by luvmybge
Categories Mussels
Time 40m
Yield 60 mussels, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussels under cold water, trim off the beards.
- Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
- Steam until the shells open, about 5 minutes.
- Remove from the heat; discard any mussels that did not open.
- In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
- In a small saucepan, melt the remaining butter.
- In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
- Add the cheese and stir in the melted butter to moisten the crumbs.
- Preheat the broiler.
- Pull off half of each mussel shell.
- Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
- Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
- Serve hot.
Nutrition Facts : Calories 775.2, Fat 45.9, SaturatedFat 25.4, Cholesterol 176.2, Sodium 1451, Carbohydrate 44.4, Fiber 2.3, Sugar 3.1, Protein 39.8
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