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Mussels with Corn-Tomato Salsa

Leigh Beisch
Total time 30 mins
Yield Makes 4 servings
This is a specialty of Callao, the chief seaport of Peru. Prep and Cook Time: 30 minutes.

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

Nutrition 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

How to Make It

  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.

  4. 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.

  5. Note: Nutritional analysis is per 6-mussel serving.