Garlicky Mussels With Corn Food

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STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA



Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca image

Provided by Daisy Martinez

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

GARLICKY MUSSELS WITH CORN



Garlicky Mussels With Corn image

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

Provided by DrGaellon

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 866.5, Fat 30, SaturatedFat 10.4, Cholesterol 157.9, Sodium 1336.8, Carbohydrate 56.5, Fiber 3.8, Sugar 5.7, Protein 59.2

CREAMY GARLICKY MUSSELS



Creamy Garlicky Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 9

4 pounds mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
Serving suggestion: crusty French bread

Steps:

  • Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
  • Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
  • Serve with plenty of crusty French bread to dip in the sauce.

MUSSELS IN PASILLA BROTH WITH CORN, JíCAMA, AND CILANTRO



Mussels in Pasilla Broth with Corn, Jícama, and Cilantro image

Serve this terrific dish with crusty bread and soup spoons so that your guests can enjoy every last drop.

Provided by Dan Krinsky

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 12

1 3/4 cups chicken stock or canned low-salt chicken broth
6 dried pasilla chilies* (about 4 ounces), stemmed, halved, seeded
1 tablespoon vegetable oil
1 cup chopped onion
1 cup fresh corn kernels (from about 1 ear)
1 large garlic clove, minced
24 mussels, scrubbed, debearded
1 tablespoon butter
2 teaspoons fresh lime juice
2 cups chopped peeled jicama (about 10 ounces)
1/2 cup (loosely packed) fresh cilantro leaves
Lime wedges

Steps:

  • Simmer stock and pasilla chilies in heavy medium saucepan over medium heat until chilies are soft, about 20 minutes. Strain pasilla broth into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
  • Heat oil in heavy large pot over medium-high heat. Add onion, corn, and garlic; sauté 1 minute. Add pasilla broth, mussels, butter, and lime juice. Cover and simmer until mussels open, about 2 minutes. Uncover; stir in jicama and cilantro. Season broth to taste with salt. Transfer mussels with broth to large bowl (discard any mussels that do not open). Serve, passing lime wedges separately.
  • Available at Latin American markets and in the produce section of some supermarkets.

MUSSELS WITH CORN, CHERRY TOMATOES, AND TARRAGON



Mussels with Corn, Cherry Tomatoes, and Tarragon image

You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise from the tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, finely diced
3/4 cup dry white wine
8 ounces cherry tomatoes, halved
1 cup fresh corn kernels
Coarse salt and freshly ground black pepper
2 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh tarragon, plus leaves for garnish
8 slices crusty bread, toasted

Steps:

  • Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
  • Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
  • Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.

Nutrition Facts : Calories 600 g, Cholesterol 65 g, Fat 19 g, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, Sodium 1180 g

STEAMED GARLIC AND HERB MUSSELS



Steamed Garlic and Herb Mussels image

Make and share this Steamed Garlic and Herb Mussels recipe from Food.com.

Provided by Latchy

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 kg medium black mussels
2 tablespoons olive oil
10 garlic cloves, crushed
4 red Thai chile, seeded, chopped finely
1 tablespoon finely grated fresh lemon rind
1 cup lemon juice
1 1/2 cups dry white wine
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh basil leaf

Steps:

  • Scrub mussels remove beards.
  • Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
  • Add mussels, juice and wine, bring to boil.
  • Cook covered about 5 minutes until mussels open.
  • (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
  • Return mussels to pan and simmer until heated through.
  • Have some crusty bread to wipe up the liquid.

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