Cornbread-Stuffed Mussels

Name: Cornbread-Stuffed Mussels
Prep time: 10 min
Total time: 50 min
Yield: 4 - 6 serving(s)
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

By Justin SullivanPublished: Nov 22, 2022

Approved by the Delish Test Kitchen

1 Rating

mussels stuffed with cornbread and spanish chorizo

PHOTO: LUCY SCHAEFFER; FOOD STYLING: ERIKA JOYCE

Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Total Time:

50 mins

Jump to recipe

Tender, stuffed mushrooms, packed to the gills with flavorful bread crumbs, are a staple holiday hors d'oeuvres. But these mussels will make you rethink if mushrooms are the only things that should be stuffed this holiday season.

I love mussels because they’re super-affordable and taste delicious when paired with a bit of white wine and some Spanish chorizo. Spanish chorizo is a dry cured sausage that owes its distinctive earthy, smoky flavor as well as its red color to paprika.

You might already be using cornbread in your meal, whether by itself or as part of a delicious cornbread dressing. Save some crumbs to make these salty-sweet morsels that are endlessly poppable. Feeling like you want to add some spice? Toss some diced jalapeños in there!

And if you try this recipe, let us know how it came out in the comments below.

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Ingredients

1 1/2 cups
cornbread, crumbled
1/4 cup
extra-virgin olive oil, divided, plus more for drizzling
Pinch of crushed red pepper flakes
5
cloves garlic, minced and divided
3/4 cup
dry white wine
1 lb.
(about 25 to 30), scrubbed and cleaned
1 cup
finely chopped onion
1/2 cup
finely chopped Spanish chorizo
1/2 cup
fresh parsley leaves, finely chopped, plus more for serving
Kosher salt

Directions

1. Step 1Preheat oven to 300º. On a baking sheet, spread cornbread and bake until slightly dried and crispy, about 25 minutes. Let cool.
2. Step 2In 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.
3. Step 3Reserve 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.
4. Step 4Transfer 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.
5. Step 5Set 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.
6. Step 6Broil mussels, shifting sheet as needed to ensure even cooking, until beginning to brown and are heated through, about 4 minutes.
7. Step 7Using tongs, transfer mussels to a platter. Top with parsley and serve.