CHEF JEFF — ONE BYTE AT A TIME: Grilled Mussels with ChorizoServe this with grilled bread to dip into broth.
By: Herald Staff Report,
Serve this with grilled bread to dip into broth.
Grilled Mussels with Chorizo
2 tablespoons olive oil
1 tablespoon chopped shallots
1 tablespoon chopped garlic
4 ounces Spanish chorizo (precooked), chopped
½ cup red wine
1 pound mussels
¼ cup chopped, peeled and seeded tomato
¼ cup chopped fresh parsley
¼ cup (½ stick) butter, diced
Salt and pepper
Heat grill over medium-high heat until hot. Meanwhile, heat large saute pan over medium heat. Add oil, shallots, garlic, chorizo. Cook, stirring frequently, until shallots soften. Stir in wine. Reduce by half. Remove from heat. Place mussels in wire basket. Place over grill just until they begin to open. Transfer to saute pan. Toss with chorizo, wine. Heat pan over high heat until it begins to boil. Stir in tomatoes, parsley, butter. Season with pinch of salt, several grinds of pepper and serve.
Yield: Serves 2.
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