Ingredients
1 1/2 c. cornbread, crumbled
1/4 c. extra-virgin olive oil, divided, plus more for drizzling
Pinch of crushed red pepper flakes
5 cloves garlic, minced and divided
3/4 c. dry white wine
1 lb. (about 25 to 30), scrubbed and cleaned
1 c. finely chopped onion
1/2 c. finely chopped Spanish chorizo
1/2 c. fresh parsley leaves, finely chopped, plus more for serving
Kosher salt
How to:
Preheat oven to 300º. On a baking sheet, spread cornbread and bake until slightly dried and crispy, about 25 minutes. Let cool.
In a large pot over medium heat, heat 2 tablespoons oil until shimmering. Add red pepper flakes and half of garlic. Cook, stirring, until fragrant, about 2 minutes. Add wine and bring to a simmer. Carefully add mussels to pot and immediately cover. Cook, lightly and occasionally shaking pot, until some mussels open, about 4 minutes. Transfer any open mussels to a large bowl. Cover pot and continue to cook until most mussels are opened, about 2 minutes more; discard closed mussels. Transfer remaining mussels to bowl and refrigerate until ready to use.
Reserve ½ cup mussel stock, then wipe out pot. Heat remaining oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to sweat, about 2 minutes. Add chorizo and cook, stirring often, until some fat is rendered and chorizo has slightly crisped up, 5 to 6 minutes. Add remaining garlic and cook, stirring, until fragrant, about 2 minutes more.
Transfer chorizo mixture to a large bowl. Add cornbread crumbs, parsley, and ¼ cup reserved mussel stock. Toss, adding more stock 1 tablespoon at a time if needed, until mixture is slightly wet and moldable.
Set a rack 6” below broiler; heat broiler. Line a baking sheet with crinkled foil (this will allow the mussels to stand up). Remove top shells of mussels, leaving meat in the other half. Using a spoon, fill mussels with cornbread filling, then arrange on prepared sheet. Drizzle mussels with oil.
Broil mussels, shifting sheet as needed to ensure even cooking, until beginning to brown and are heated through, about 4 minutes.
Step 7Using tongs, transfer mussels to a platter. Top with parsley and serve.