Wine and Dine: Wine-Steamed Mussels With Corn-Tomato Salsa

4 months ago

Leftover wine? Here’s a recipe to make sure you get the last drop of that bottle!


Wine-Steamed Mussels With Corn-Tomato Salsa

1 kilo Mussels

1/2 cup White wine

1/2 cup Water

1/2 tsp Salt


1 can Whole corn kernels

1/2 cup Diced tomatoes (seeded before slicing) 

1/4 cup Chopped red onions

1/4 cup Chopped cilantro leaves

1/4 cup Flat parsley leaves chopped

2 Red bird’s eye chili (siling labuyo), minced (optional)

*Salt and freshly ground black pepper

*Juice from 1 lime or green lemon

  1. Wash and scrub mussels until no longer slimy. Place mussels in a pot with white wine, water, and salt. Bring to a boil over medium heat and simmer until shells open. Take out opened mussels and remove from shells.  Reserve mussels meat and some shells.
  2. Simmer mussel broth for another 5 minutes to concentrate flavors. Turn off heat and allow to cool. When cool, pour 1 cup into a bowl and soak mussel meat in this mixture. Refrigerate until ready to use.
  3. In a mixing bowl, combine corn, tomatoes, onions, cilantro, and parsley. Add chili peppers, if desired. Season with salt and freshly ground black pepper. 
  4. Squeeze lime juice over tomato mixture and toss. Cover with plastic cling wrap and refrigerate until ready to use.
  5. When ready to serve, drain wine from soaked mussels. Place mussel meat in half shells and top with corn salsa.  Serve immediately. 
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