- June 9, 2016 at 9:56 pm #372689mosParticipant
Mussels with Corn Salsa
1 cup cooked corn
1/2 cup diced onion
1/2 cup diced tomato
1/2 cup loosely packed cilantro leaves, plus a few for garnish
2 tbs lime juice
1 tbs vegetable oil
1 tbs salsa rocoto, Sriracha, or other hot sauce
salt and pepper
1 cup white wine
30 clean, de-bearded mussels
1 lime, cut into wedges
In a medium bowl, combine the corn, onion, tomato, cilantro, lime juice, vegetable oil, and salsa rocoto (or other hot sauce). Season with salt and pepper to taste.
In a large pot with a tight-fitting lid over high heat, bring the white wine to a boil. Add the mussels, then cover and cook until the mussels are open, about 3 min. Drain the mussels. Discard any mussels that didn’t open.
Shuck the mussels, leaving them on the half-shell. Top each mussel with a spoonful of the corn salsa. Arrange the mussels on a serving platter or individual plates. Garnish with lime wedges and cilantro leaves. Serves 4-6
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