Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca
- 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
- 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.
- Note: Most mussels found in markets today are 'cultivated' meaning that they are raised in a controlled environment and are much less likely to be muddy or to sport "beards," the wiry growths that protrude from the shell.
- If the mussels you buy have beards-you'll find them sticking out from between the shells about halfway down the flat side of the mussel-simply give the beards a good, firm tug to remove them.
- In any case, it's a good idea to rinse the mussels in a colander under cold water before cooking them.
corn, mussels, water, tomato, red onion, yellow bell pepper, cilantro, olive oil, garlic, serrano pepper, lime, kosher
Taken from www.foodnetwork.com/recipes/daisy-martinez/steamed-mussels-with-corn-and-tomatoes-chorros-a-la-chalaca-recipe.html (may not work)