Directions
1. Heat 1 tbsp butter in a skillet over medium heat.
2. Cook chorizo just until the fat starts to render out, about 3 minutes. Scrap into a bowl.
3. Add the remaining butter and parsley. Stir to combine.
4. In a large saucepan, combine mussels, wine and butter. Bring to a boil.
5. Reduce heat, cover and cook until mussels open, about 5 minutes. Drain.
6. When cool enough to handle, remove top shell, using a paring knife to loosen the meat from the shell.
7. Heat a grill to high heat. Arrange mussels on a tray. Top with chorizo butter.
8. Grill about 5 minutes until bubbly.
9.Garnish with parsley and serve with lemon wedges