 Steamed Mussels with Lime Cilantro & Sweet Corn
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
| 1 lb. |
Mussels
( Prince Edward Island ) |
| 2 Tbl. |
Roasted Shallots |
| 3 |
Limes, juiced |
| ¼ cup |
Clam Broth |
| 1 Tbl. |
Cilantro |
| 3 Tbl. |
Sweet Corn |
| 1 Tbl. |
Butter, whole and cold |
| 1 Tbl. |
XVOO |
| |
Salt & Pepper |
| 1 tsp. |
Garlic |
Procedure:
To roast shallots, coat with olive oil and salt and pepper. Roast in oven until soft, approximately 30 minutes.
Sauté garlic in XVOO .
Add mussels, deglaze with lime juice and clam broth.
Add in shallots and corn.
Cover and simmer 3-5 minutes.
Add cilantro, salt, pepper and butter (acts as a thickener and blends flavors).
Reduce sauce to napé consistency.
Garnish with lime half and cilantro sprig.
Yield: Two Servings Enter your email address and we'll send you other recipes as they become available.
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