Mussels with Corn-Tomato Salsa

This is a specialty of Callao, the chief seaport of Peru. Prep and Cook Time: 30 minutes.

Yield: Makes 4 servings

Ingredients

• 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 "Peruvian Pantry," below) or Sriracha hot sauce
• Salt and pepper
• 1  cup  white wine
• 30  clean, debearded mussels
• 1  lime, cut into wedges

Preparation

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.

Peruvian Pantry: Salsa Rocoto. Aji rocoto is a chile somewhat like a red jalapeño. Salsa rocoto is a puréed sauce made with this chile and is available at many Latin markets. Asian Sriracha hot sauce makes an excellent substitute.

Note: Nutritional analysis is per 6-mussel serving.

Nutritional Information

Calories:

102 (35% from fat)

Protein:

5.8g

Fat:

4g (sat 0.5)

Carbohydrate:

12g

Fiber:

1.8g

Sodium:

131mg

Cholesterol:

10mg