This recipe can be made with fresh corn instead of canned, but the creamed-style corn adds a velvety texture. The juice of the mussels can be very salty, so season with salt and pepper to taste after the mussels have been cooked. Courtesy of Kristen Eppich.
Clean mussels and reserve, discarding any that are not tightly closed.
Heat oil in a large saucepan over medium heat. Add shallots and garlic and cook until tender, about 3 minutes. Pour in wine, corn and cream. Bring to a boil then reduce heat to medium low and simmer for 2 minutes, or until slightly thickened. Stir in cilantro.
Add mussels and cover pan. Cook, gently shaking the pan occasionally until the mussels have opened, 3 to 4 minutes. Discard and mussels that did not open. Season with salt and pepper to taste.
Spoon into bowls and garnish with more cilantro. Serve with fresh baguette.