Cook The Book: Garlicky Steamed Mussels With Corn And Sherry

1. 1

   Rinse the mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub the shells well with a vegetable brush.

2. 2

   In a soup pot with a tight-fitting cover, heat the olive oil, then add the garlic, scallions, shallot, and a pinch of salt. Saute until the shallots and garlic are softened, 3 minutes. Add the corn and continue to saute until it begins to soften, about 3 minutes longer.

3. 3

   Pour in the sherry and bring to a simmer. Let simmer until the corn is cooked through, about 5 minutes. Add the mussels and cover the pot. Let the mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer the mussels to bowls. Discard any that have not opened.

4. 4

   Add the butter to the pan juices and simmer until the butter is melted and the sauce is slightly thickened, about 2 minutes. Pour the mixture over the mussels and serve immediately.

* Per serving · 4 servings · Values may vary.

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