Cook the Book: Garlicky Steamed Mussels with Corn and Sherry

Name: Cook the Book: Garlicky Steamed Mussels with Corn and Sherry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters dry (fino) sherry; 2 ears corn, kernels scraped from the cob; 4 garlic cloves, minced; 2 servings Kosher salt to taste; 907 grams mussels; 1 Tbsp extra-virgin olive oil; 2 scallions, white and green parts, thinly sliced; 1 shallot, finely chopped; 2 Tbsps unsalted butter

You can never have too many hor d'oeuvre recipes, so give Cook the Book: Garlicky Steamed Mussels with Corn and Sherry a try. One serving contains 493 calories, 32g of protein, and 25g of fat. This gluten free and pescatarian recipe serves 2. A mixture of butter, ears corn, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse the mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub the shells well with a vegetable brush.

Ingredients you will need

Vegetable

Mussels

Pasta Shells

Water

Equipment you will use

Knife

In a soup pot with a tight-fitting cover, heat the olive oil, then add the garlic, scallions, shallot, and a pinch of salt. Sauté until the shallots and garlic are softened, 3 minutes.

Ingredients you will need

Olive Oil

Green Onions

Shallot

Garlic

Salt

Soup

Equipment you will use

Pot

Add the corn and continue to sauté until it begins to soften, about 3 minutes longer.

Ingredients you will need

Corn

Pour in the sherry and bring to a simmer.

Ingredients you will need

Sherry

Let simmer until the corn is cooked through, about 5 minutes.

Ingredients you will need

Corn

Add the mussels and cover the pot.

Ingredients you will need

Mussels

Equipment you will use

Pot

Let the mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer the mussels to bowls. Discard any that have not opened.

Ingredients you will need

Mussels

Equipment you will use

Slotted Spoon

Bowl

Add the butter to the pan juices and simmer until the butter is melted and the sauce is slightly thickened, about 2 minutes.

Ingredients you will need

Butter

Sauce

Equipment you will use

Frying Pan

Pour the mixture over the mussels and serve immediately.

Ingredients you will need

Mussels

Equipment

Ingredients

Servings:

79milliliters

dry (fino) sherry 2

ears corn, kernels scraped from the cob 4

garlic cloves, minced 2servings

Kosher salt to taste 907grams

mussels 1Tbsp

extra-virgin olive oil 2

scallions, white and green parts, thinly sliced 1

shallot, finely chopped 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.