| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 ears corn, husked
- 2 pounds mussels (see Note)
- 1/2 cup water
- 1 large tomato (about 8 ounces), 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 tablespoons 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 224 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 42 mg |
| Sodium | 693 mg |
Reviews
Quick, easy, and absolutely delicious! I substituted chicken broth for the water by adding a chicken bullion cube to the water. I did not have to add the salt to the recipe because the chicken bullion cube is salty. I also added 1 tablespoon of butter to the broth. I will definitely make this again!
I love Daisys cooking and the flavors are so good. She made this dish way too easy and my family loved it, with the fresh corn and tomtoes. I di d add a little spice to it and wow.