Mussels with Corn-Tomato Salsa

Mussels with Corn-Tomato Salsa Recipe
Leigh Beisch
This is a specialty of Callao, the chief seaport of Peru. Prep and Cook Time: 30 minutes.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 102
Caloriesfromfat 35 %
Protein 5.8 g
Fat 4 g
Satfat 0.5 g
Carbohydrate 12 g
Fiber 1.8 g
Sodium 131 mg
Cholesterol 10 mg

Ingredients

1 cup cooked corn kernels
1/2 cup each diced onion and tomato
1/2 cup loosely packed cilantro leaves, plus a few for garnish
2 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon salsa rocoto (see
Salt and pepper
1 cup white wine
30 clean, debearded mussels
1 lime, cut into wedges

Preparation

1. In a medium bowl, combine corn, onion, tomato, cilantro, lime juice, vegetable oil, and salsa rocoto. Season with salt and pepper to taste.

2. 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.

3. Shuck mussels, leaving them on the half-shell. Top each mussel with a spoonful of corn salsa. Arrange on a serving platter or individual plates (6 or 7 mussels per person). Garnish with lime wedges and cilantro leaves.

Peruvian Pantry: Salsa Rocoto. Aji rocoto is a chile somewhat like a red jalapeño. Salsa rocoto is a puréed sauce made with this chile and is available at many Latin markets. Asian Sriracha hot sauce makes an excellent substitute.

Note: Nutritional analysis is per 6-mussel serving.

Note:

Andina, Portland, OR,

June 2006
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