Mussels With Corn-Tomato Salsa

• 1 cup cooked corn kernels
• 1/2 cup each diced onion and tomato
• 1/2 cup loosely packed cilantro leaves, plus a few for garnish
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon salsa rocoto (see
• Salt and pepper
• 1 cup white wine
• 30 clean, debearded mussels
• 1 lime, cut into wedges

1. In a medium bowl, combine corn, onion, tomato, cilantro, lime juice, vegetable oil, and salsa rocoto. Season with salt and pepper to taste.
2. In a large pot with a tight-fitting lid over high heat, bring white wine to a boil. Add mussels, then cover and cook until mussels are open, about 3 minutes. Drain. Discard any closed mussels.
3. Shuck mussels, leaving them on the half-shell. Top each mussel with a spoonful of corn salsa. Arrange on a serving platter or individual plates (6 or 7 mussels per person). Garnish with lime wedges and cilantro leaves.
4. Peruvian Pantry: Salsa Rocoto. Aji rocoto is a chile somewhat like a red jalapeno. Salsa rocoto is a pureed sauce made with this chile and is available at many Latin markets. Asian Sriracha hot sauce makes an excellent substitute.
5. Note: Nutritional analysis is per 6-mussel serving.

corn kernels, onion, cilantro, lime juice, vegetable oil, salsa, salt, white wine, clean, lime

Taken from www.myrecipes.com/recipe/mussels-with-corn-tomato-salsa (may not work)