Ingredients for - Cornbread-Stuffed Mussels
How to cook deliciously - Cornbread-Stuffed Mussels
1 . Stage
Preheat oven to 300º. On a baking sheet, spread cornbread and bake until slightly dried and crispy, about 25 minutes. Let cool.
2 . Stage
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.
3 . Stage
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.
4 . Stage
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.
5 . Stage
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.
6 . Stage
Broil mussels, shifting sheet as needed to ensure even cooking, until beginning to brown and are heated through, about 4 minutes.
7 . Stage
Using tongs, transfer mussels to a platter. Top with parsley and serve.