Mussels with chorizo

6 oz chorizo
1 lb mussels
     Make sure all of the mussels are closed, if not discard
1 c white wine
2 slices of white bread, crust cut off
1 clove of garlic
Handful of parsley
oil

In a large pot, heat oil and add chorizo. Break apart the chorizo with a wooden spoon and brown. Meanwhile, in a food processor, add bread, garlic, and parsley. Pulse until the consistency of breadcrumbs. Then, in the large pot with the chorizo, add the cup of white wine. Quickly add the mussels and cover with a lid. Steam until all the mussels are open. Top with homemade breadcrumbs and stir. Serve with bread to soak up the broth.