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Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca (Daisy Martinez) Recipe

Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca (Daisy Martinez) Recipe

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Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca (Daisy Martinez)

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Ingredients:

Serving

2 ears corn, husked
2 lb mussels (see note )
1/2 cup water
1 large tomato (about 8 oz), cored, seeded, and cut into small dice (about 1 1/2 cups)
1 small red onion , cut into tiny dice (about 1/2 cup)
1/2 yellow bell pepper, cored, seeded and cut into small dice (about 1/2 cup)
1/4 cup chopped cilantro leaves
2 tbsp olive oil
2 large cloves garlic, minced
1/2 serrano pepper, minced
1 lime, juiced
kosher or fine sea salt and freshly ground black pepper

Directions:

Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.
Note: Most mussels found in markets today are 'cultivated' meaning that they are raised in a controlled environment and are much less likely to be muddy or to sport beards, the wiry growths that protrude from the shell. If the mussels you buy have beards-you'll find them sticking out from between the shells about halfway down the flat side of the mussel-simply give the beards a good, firm tug to remove them. In any case, it's a good idea to rinse the mussels in a colander under cold water before cooking them.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.43 Kcal (910 kJ)
Calories from fat	72.06 Kcal
		% Daily Value*
Total Fat	8.01g	12%
Cholesterol	42.33mg	14%
Sodium	440.93mg	18%
Potassium	709.13mg	15%
Total Carbs	16.72g	6%
Sugars	3.35g	13%
Dietary Fiber	2.1g	8%
Protein	19.73g	39%
Vitamin C	40mg	67%
Vitamin A	0.4mg	13%
Iron	13.2mg	73%
Calcium	55.1mg	6%

Amount Per 100 g
Calories	75.47 Kcal (316 kJ)
Calories from fat	25.01 Kcal
		% Daily Value*
Total Fat	2.78g	12%
Cholesterol	14.69mg	14%
Sodium	153.04mg	18%
Potassium	246.13mg	15%
Total Carbs	5.8g	6%
Sugars	1.16g	13%
Dietary Fiber	0.73g	8%
Protein	6.85g	39%
Vitamin C	13.9mg	67%
Vitamin A	0.1mg	13%
Iron	4.6mg	73%
Calcium	19.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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