Prep 10 mins
Cook 25 mins
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. http://bit.ly/atA7SI
- 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
- 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.
- 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.
- 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.
- Add butter to pan juices and simmer until butter melts and sauce thickens slightly, about 2 minutes. Pour sauce over mussels and serve.