Steamed Mussels with Corn and Cilantro

  • prep time20 min
  • total time 30 min
  • serves 2

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.

5 Ratings
Directions for: Steamed Mussels with Corn and Cilantro


2 lb(s) (1 kg) fresh mussels

1 Tbsp (15 mL) olive oil

3 Tbsp (45 mL) shallots, finely chopped

2 tsp (10 mL) garlic, chopped

½ cup (125 mL) white wine

½ cup (125 mL) creamed-style corn

2 Tbsp (30 mL) whipping cream

2 Tbsp (30 mL) cilantro, chopped, plus more for garnish

kosher salt and freshly ground pepper

1 baguette


1. Clean mussels and reserve, discarding any that are not tightly closed.

2. 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.

3. 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.

4. Spoon into bowls and garnish with more cilantro. Serve with fresh baguette.

See more: Quick and Easy, Seafood, Vegetables, Dinner, Appetizer, Main

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