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

Time 30m

Yield 6 servings

Number Of Ingredients 12

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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.