Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca

Name: Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters chopped cilantro leaves; 2 ears corn, husked; 2 large cloves garlic, minced; 1 lime, juiced; 907 grams mussels (see Note); 2 Tbsps olive oil; 1 small red onion, cut into tiny dice (about 1/2 cup); 6 servings Kosher or fine sea salt and freshly ground black pepper; 1 serrano pepper, minced; 227 grams large tomato (about , cored, seeded, and cut into small dice (about 1 1/2 cups); 118 milliliters water; 1 yellow bell pepper, cored, seeded and cut into small dice (about 1/2 cup)

Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 153 calories, 11g of protein, and 7g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of water, ears corn, sea salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes.

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.

Ingredients you will need

Corn

Equipment you will use

Cutting Board

Knife

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.

Ingredients you will need

Corn Kernels

Mussels

Water

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Yellow Pepper

Lime Juice

Olive Oil

Red Onion

Cilantro

Mussels

Garlic

Tomato

Chili Pepper

Equipment you will use

Bowl

When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably.

Ingredients you will need

Mussels

Equipment you will use

Skimmer

Bowl

Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels.

Ingredients you will need

Mussels

Tomato

Equipment you will use

Frying Pan

Serve hot, warm or at room temperature.

Equipment

Ingredients

Servings:

59milliliters

chopped cilantro leaves 2

ears corn, husked 2large cloves

garlic, minced 1

lime, juiced 907grams

mussels (see Note)2Tbsps

olive oil 1small

red onion, cut into tiny dice (about 1/2 cup)6servings

Kosher or fine sea salt and freshly ground black pepper 1

serrano pepper, minced 227grams

large tomato (about , cored, seeded, and cut into small dice (about 1 1/2 cups)118milliliters

water 1

yellow bell pepper, cored, seeded and cut into small dice (about 1/2 cup)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.