Budget Menu & Dirt Cheap Recipes Left Over Layering Mussels with Corn Salsa

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      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
      deadhorse smilie

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Budget Menu & Dirt Cheap Recipes Left Over Layering Mussels with Corn Salsa