Summer on a Plate: Steamed Mussels with Vibrant Corn Tomato Salsa
The steamed mussels, adorned with a corn tomato salsa, present a unique medley of flavors. The briny sweetness of the mussels harmonizes with the vibrant zest of the summer salsa, creating a taste that is both familiar and exciting. The mussels, steamed to perfection, maintain their tender and succulent texture, enriched by the delicate infusion of white wine, garlic, and herbs. As the shells part, they reveal plump morsels, ready to be relished.
The corn-tomato salsa is a refreshing contrast, bursting with color and freshness. Juicy, ripe tomatoes and sweet corn kernels are the stars, complemented by finely diced red onion, fresh cilantro, and a hint of jalapeño for a mild kick. A squeeze of lime juice ties all the ingredients together, adding a tangy brightness that elevates the natural flavors of the mussels.
This dish is a sensory delight, not just for the taste buds but also for the eyes. The vibrant salsa, with its burst of colors, stands out against the sleek, dark shells of the mussels. Whether served as an appetizer or a light main course, the steamed mussels with corn tomato salsa perfectly represent summer dining, offering a taste of the ocean paired with the best garden-fresh produce. Each bite is a symphony of savory seafood and crisp, lively salsa, creating a memorable and satisfying culinary experience.
Mussels
Mussels are a type of bivalve mollusk found in saltwater and freshwater environments. They have elongated, asymmetrical shells that are typically dark blue, brown, or black. Mussels attach themselves to surfaces such as rocks, piers, or the ocean floor using strong, thread-like structures called byssal threads.
These shellfish are filter feeders, meaning they feed by filtering plankton and other microscopic organisms from the water. This diet helps clean the water around them, making mussels ecologically beneficial.
In culinary terms, mussels are prized for their tender, slightly chewy texture and sweet, briny flavor. They are often steamed or boiled and can be prepared with various seasonings and sauces. Common preparations include steaming mussels in white wine with garlic and herbs, serving them in a tomato-based marinara sauce, or incorporating them into dishes like paella or bouillabaisse.
Mussels are not only delicious but also nutritious. They are high in protein, low in fat, and rich in essential nutrients such as omega-3 fatty acids, vitamins B12 and C, iron, and zinc. Additionally, they are considered a sustainable seafood choice due to their ability to be farmed with minimal environmental impact.
Mussels Topped with Corn/Tomato Salsa
Ingredients
- 1 cup cooked corn I would use canned corn until fresh corn is in season
- ½ cup tomato diced
- ½ cup red onion diced
- ½ cup cilantro leaves
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice bottled lime juice just doesn't do it for a dish like this
- 2 tablespoons favorite hot sauce like Tuong ot Srirachia depending on your heat threshold
- salt and pepper to taste
- 1 cup dry white wine
- 3 dozen mussels
Instructions
- If you are using fresh corn, cook it, remove the kernels and reserve.
- Dice the tomato, onion and chop up the cilantro leaves.
- Squeese the limes
- Clean the mussels. The best way to clean mussels is to first soak them in fresh water for about 20 minutes. Next you want to cut off the byssal threads or more commonly known as the "beard".An easy way is to grab the beard with a paper towel and pull it hard toward the hinge end of the mussel. You never want to pull it toward the opening end or death to the mussel will occur. An even easier way is to cut the beard off with some kitchen scissors.If there is any crud on the outside shell, you can remove it with a kitchen brush. And very important, the mussels should be tightly closed. If you find one that isn't, throw it out. It is most likely dead and not worth the chance of getting sick from.
- Combine the corn, tomato, onion, cilantro, lime juice, oil and hot sauce. Adjust the seasoning with the salt and pepper.
To cook the mussels
- In a large soup or stock pot, add the wine and bring it to a boil.
- Add the cleaned mussels, cover with a tight fitting lid and cook for a few minutes. The mussels are done when they pop open. You may have to stir them once or twice to get them to pop. If you find one or two that didn't open, throw it out. If you find a whole bunch that didn't open, give your fishmonger some grief.
- You are going to serve the mussels on the half shell so you can toss the top half away. The mussels are attached to the shell so using a kitchen knife "shuck" the mussels. This just means to slide your knife along the shell to separate the mussel from it. Be careful not to cut yourself.
- Leave the shucked mussels right on the shell. The reason for shucking them is to make it easier for the person to eat them. You don't have to shuck them and that would be fine. It just means the person eating them has to separate meat from the shell with their teeth. Actually, no big deal.
- Top each mussel with the tomato corn salsa and arrange them on a serving plate or individual plates if this is a sit down dinner. It's nice to garnish the plate with some cilantro leaves and maybe some lime wedges.
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thanx