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Mussels with Corn-Tomato Salsa





Yields
Makes 4 servings




Total Time
30 mins

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

Mussels with Corn-Tomato Salsa




Leigh Beisch
 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
Step 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.

Step 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.

Step 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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per 6-mussel serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 102Calories from Fat 35
% Daily Value *
Total Fat 4g7%

Saturated Fat 0.5g3%
Cholesterol 10mg4%
Sodium 131mg6%
Total Carbohydrate 12g4%

Dietary Fiber 1.8g8%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.