Mussels with Corn-Tomato Salsa

This is a specialty of Callao, the chief seaport of Peru. Prep and Cook Time: 30 minutes.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 35%
  • Protein: 5.8g
  • Fat: 4g
  • Saturated fat: 0.5g
  • Carbohydrate: 12g
  • Fiber: 1.8g
  • Sodium: 131mg
  • Cholesterol: 10mg

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. 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. 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. 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.
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