1. Heat an outdoor grill to medium-hot, or prepare charcoal on a kettle-style grill until coals are covered with gray ash.

  2. Combine olive oil, garlic and chorizo in a grill pan or aluminum foil pan. Place pan on grill and heat until ingredients sizzle. Stir in tomatoes, wine, lemon juice, lemon rind, rosemary and pepper flakes. Bring to simmer, cover with foil and cook about 10 minutes to combine flavors. Move to cooler end of grill.

  3. Just before serving: Arrange mussels in a single layer on hot grill. Grill until mussels open—it will only take a few moments. As they open, use tongs to transfer them to the tomato mixture, tossing the mussels occasionally in the liquid. (Discard any mussels that don’t open.) Sprinkle with parsley, toss lightly once more and serve pronto. (Napkins will be welcome.)

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Grilled mussels with toasted bread and a glass of white wine.