Hurley's grilled mussels with red wine and chorizo Recipe - Los Angeles Times

Ingredients

• 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