Grill-Steamed Mussels with Chourico and Texas Toast
Mussels steamed on the grill with chourico sausage in a white wine butter sauce, served with Texas toast
Serves 4 to 6 as an appetizer
- 4 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley
- 3 tablespoons minced garlic, divided
- 2 cups dry white wine
- 1 tomato about the size of a baseball, cored and diced small
- 1 pound chourico, halved lengthwise
- 5 pounds (about 50 to 60) mussels, scrubbed and debearded
- Kosher salt and freshly cracked black pepper to taste
- 1/2 cup chopped fresh parsley
- 1 lemon, halved
- 4 slices good bread, 1 inch thick
- Build a fire on one side of your grill, using about enough coals to fill a large shoebox. When the coals are ignited and the temperature is medium (you can hold your hand 5 inches above the grill grid for 4 to 5 seconds), you're ready to cook.
- In a small bowl, combine the butter, the minced parsley, and 1 tablespoon of the minced garlic and set it aside at room temperature.
- Find a shallow baking pan or foil pan that is large enough to hold all the mussels in a single layer and sturdy enough to withstand the heat of a low fire. Put the wine, the remaining garlic, and tomato in this pan and place it on the grill over the side that has no fire. As the contents heat up, stir or swirl the mixture around a few times to combine the ingredients.
- Put the chourico on the grill over the coals and cook until it is crisp and brown, about 3 to 4 minutes per side, then remove from the heat, slice it thin, and add it to the wine mixture in the pan. Place the mussels on the hot side of the grill and cook until they open, about 8 to 10 minutes. As the mussels open, transfer them to the pan. (Discard any that do not open.)
- While the mussels are cooking, arrange the bread slices around the edge of the fire and toast them lightly, about 2 minutes per side. Spread the hot, toasted slices with the garlic butter.
- Squeeze the lemon halves over the mussels, sprinkle with the chopped parsley and salt and pepper to taste, and serve the mussels and chourico straight out of the pan, along with the Texas toast to soak up the pan juices.
Cook to Cook: Chef Chris Schlesinger says make sure that your shallow foil pan is off to the side, with no fire directly underneath it. As soon as the mussels pop open, put them in the pan with the butter-wine mixture and let them cook a couple of minutes before you serve them.
This segment appears in show #2720.
Recipe reprinted from Let the Flames Begin, W.W. Norton & Company 2002
© 2002 Chris Schlesinger
Used with permission