These Peruvian-inspired mussels are served cooked, on the half-shell, topped with a wonderfully fresh and refreshing corn tomato salsa. They make an easy first course, or served as simple passed appetizers with drinks.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Ingredients:
- 1 cup raw or cooked corn kernels
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup loosely packed cilantro leaves, plus a few for garnish
- 2 Tbsp. lime juice
- 1 Tbsp. vegetable oil
- 1 Tbsp. salsa rocoto, Sriracha, or other hot sauce
- Salt and pepper
- 1 cup white wine
- 30 clean, de-bearded mussels
- 1 lime, cut into wedges
Preparation:
- In a medium bowl, combine 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 white wine to a boil. Add mussels, then cover and cook until mussels are open, about 3 minutes. Drain. Discard any closed mussels. {Alternatively, you can put the mussels on a grill, cover until they open, and take off grill.]
- Shuck mussels, leaving them on the half-shell. Top each mussel with a spoonful of corn tomato salsa. Arrange on a serving platter or individual plates (6 or 7 mussels per person). Garnish with lime wedges and cilantro leaves.
