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Steamed Mussels with Corn and Cilantro

Steamed Mussels with Corn and Cilantro
Prep Time
20 min
Cook Time
10 min
Yields
2 servings

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.

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ingredients

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
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directions

Step 1

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

Step 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.

Step 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.

Step 4

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

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