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Ingredients<\/strong> How to:\u00a0<\/strong><\/p>\n Preheat oven to 300\u00ba. On a baking sheet, spread cornbread and bake until slightly dried and crispy, about 25 minutes. Let cool.<\/p>\n 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.<\/p>\n Reserve \u00bd 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.<\/p>\n Transfer chorizo mixture to a large bowl. Add cornbread crumbs, parsley, and \u00bc cup reserved mussel stock. Toss, adding more stock 1 tablespoon at a time if needed, until mixture is slightly wet and moldable.<\/p>\n Set a rack 6\u201d 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.<\/p>\n Broil mussels, shifting sheet as needed to ensure even cooking, until beginning to brown and are heated through, about 4 minutes. <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients 1\u00a01\/2\u00a0c.\u00a0cornbread, crumbled 1\/4\u00a0c.\u00a0extra-virgin olive oil, divided, plus more for drizzling Pinch of crushed red pepper flakes 5\u00a0cloves garlic, minced and divided 3\/4\u00a0c.\u00a0dry white … <\/p>\n","protected":false},"author":1,"featured_media":2191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/2190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=2190"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/2190\/revisions"}],"predecessor-version":[{"id":2192,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/2190\/revisions\/2192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/2191"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=2190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=2190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=2190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\u00a01\/2\u00a0c.\u00a0cornbread, crumbled
\n1\/4\u00a0c.\u00a0extra-virgin olive oil, divided, plus more for drizzling
\nPinch of crushed red pepper flakes
\n5\u00a0cloves garlic, minced and divided
\n3\/4\u00a0c.\u00a0dry white wine
\n1\u00a0lb.\u00a0(about 25 to 30), scrubbed and cleaned
\n1\u00a0c.\u00a0finely chopped onion
\n1\/2\u00a0c.\u00a0finely chopped Spanish chorizo
\n1\/2\u00a0c.\u00a0fresh parsley leaves, finely chopped, plus more for serving
\nKosher salt<\/p>\n
\nStep\u00a07Using tongs, transfer mussels to a platter. Top with parsley and serve.<\/p>\n