Cornbread Stuffed Mussels is a modern South African recipe for a New Year starter of cooked mussels served with an onion, chorizo and cornbread stuffing (for luck). The full recipe is presented here and I hope you enjoy this classic South African version of: Cornbread Stuffed Mussels.
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Mussels on the half shell are now available in South African supermarkets. This recipe turns these fairly cheap shellfish into a moreish New Year’s Eve (or any other party) nibble. The use of golden cornbread, symbolizing the colour of gold also makes this a lucky dish for New Year.
Ingredients:
150g (1 1/2 cups) cornbread (golden for preference), crumbled
60ml (1/4 cup) extra-virgin olive oil, divided, plus more for drizzling
¼ tsp of crushed chilli flakes (or more, to taste)
5 garlic cloves, minced and divided
180ml (3/4 cup) dry white wine
500g (1 lb) mussels (about 25 to 30), scrubbed and cleaned
50g (1 cup) onion, finely chopped
75g (1/2 cup) chorizo sausage, skinned and finely chopped
15g (1/2 cup) fresh parsley leaves, finely chopped, plus more for serving
Sea salt, to taste
Method:
Pre-heat your oven to 145ºC (300ºF). Spread the cornbread on a baking tray, place in the pre-heated oven and bake until slightly dried and crispy (about 25 minutes). Turn onto a plate and set aside to cool.
Heat 2 tbsp oil in a large pot over medium heat until shimmering. Add the chilli flakes and half the garlic. Cook, stirring, until fragrant (about 2 minutes). Pour in the wine and bring to a simmer. Carefully add the mussels to the 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 the pot and continue to cook until most mussels are opened, (about 2 minutes more); discard the still-closed mussels. Transfer the remaining mussels to bowl and refrigerate until ready to use. If using frozen mussels on the half-shell, thaw the mussels, prepare the stock as above then add the mussels and cook for 2 minutes only. Remove the mussels and set aside and, once again, reserve 125ml of the cooking liquor.
Reserve 125ml (½ cup) of the mussel stock, then wipe the pot clean. Heat the remaining oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until just beginning to sweat down (about 2 minutes). Add the chorizo and cook, stirring often, until some of fat has rendered and chorizo has slightly crisped up (5 to 6 minutes). Add the remaining garlic and cook, stirring, until fragrant (about 2 minutes more).
Transfer the chorizo mixture to a large bowl. Add the 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 mouldable.
Set a rack some 15cm (6”) below your grill (broiler); heat the grill to high. Line a baking tray with crinkled foil (this will allow the mussels to stand up). Remove the top shells of the mussels, leaving the meat in the other half. Using a spoon, fill mussels (over the meat) with the cornbread filling, then arrange on the prepared baking tray Drizzle the mussels with oil.
Place the prepared mussels under the grill (broiler), shifting sheet as needed to ensure even cooking, and heat until beginning to brown and heated through (about 4 minutes).
Using tongs, transfer mussels to a platter. Top with parsley and serve.
