Garlicky Mussels With Corn |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Mussels steamed with sweet corn, which gives it a taste of summer, and dry sherry, adding a woody, caramelized element. Adapted from a recipe by Caroline Russock at Serious Eats. Ingredients:
2 lbs mussels |
1 tablespoon extra-virgin olive oil |
4 garlic cloves, minced |
2 scallions, white and green parts, thinly sliced |
1 shallot, finely chopped |
kosher salt, to taste |
2 ears corn, kernels scraped from the cob |
1/3 cup dry sherry (fino) |
2 tablespoons unsalted butter |
Directions:
1. Rinse mussels under cold water. Remove any hairy beards from the edge of the shells, then scrub with a vegetable brush. Discard any mussels with cracked shells, or which do not close when tapped firmly on the counter.
2. Heat oil in a large pot with a tight cover. Add garlic, scallions, shallot and a pinch of salt. Sweat aromatics until soft, about 3 minutes. Add corn and cook until beginning to soften, another 3 minutes.
3. Add sherry and bring to a simmer; maintain simmer until corn is cooked through, about 5 minutes. Add mussels and cover pot. Steam, stirring once or twice, until mussels are cooked through, 5-10 minutes. Discard any which do not open. Remove mussels to warmed bowls with a slotted spoon.
4. Add butter to pan juices and simmer until butter melts and sauce thickens slightly, about 2 minutes. Pour sauce over mussels and serve.
|
|