Steamed Mussels, Italian Broth, Roast Corn Salsa & Crispy Fingerling Potatoes

19 INGREDIENTS • 9 STEPS • 40MINS

Steamed Mussels, Italian Broth, Roast Corn Salsa & Crispy Fingerling Potatoes

Dive into the briny depths of steamed mussels in an aromatic Italian inspired broth, paired with roast corn salsa and the satisfying crunch of crispy fingerling potatoes. This dish promises a journey of flavors from the ocean's embrace to the heart of rustic cuisine.
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Dive into the briny depths of steamed mussels in an aromatic Italian inspired broth, paired with roast corn salsa and the satisfying crunch of crispy fingerling potatoes. This dish promises a journey of flavors from the ocean's embrace to the heart of rustic cuisine.
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Next Level Chef
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40MINS

Total Time

Ingredients

Servings
2
us / metric
Mussels
Fresh Mussels
10 oz
Fresh Mussels
cleaned, purged and scrubbed
Olive Oil
2 Tbsp
Olive Oil
Shallot
1
Shallot, thinly sliced
Garlic
1 clove
Garlic, thinly sliced
Red Fresno Chili Pepper
1/2
Red Fresno Chili Pepper, thinly sliced
Chicken Stock
2 cups
Chicken Stock
Butter
1 Tbsp
Butter
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Roast Corn Salsa
Olive Oil
1 Tbsp
Olive Oil
Corn
1 ear
Corn
cut off the cob
Campari Tomato
6
Campari Tomatoes, quartered
or Cherry Tomatoes
Lime
1
Lime, juiced
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Crispy Fingerling Potatoes
Fingerling Potato
2
Fingerling Potatoes, thinly sliced
Canola Oil
1 cup
Canola Oil
Kosher Salt
1 tsp
Kosher Salt
Garnish
Microgreens
to taste
Microgreens
or any herbs
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Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Author's Notes

If you have a baguette or crusty bread in the house, toast it and use it to dip the bread in the broth!

Cooking Instructions

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step 1
For the roast corn salsa: In a hot skillet with Olive Oil (1 Tbsp), add the Corn (1 ear) and fry for 3-4 minutes until roasted and lightly charred. Remove from heat.
step 2
In a mixing bowl, combine roasted corn, Campari Tomatoes (6), Lime (1) juice, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.
step 3
For the crispy fingerling potatoes: Pan fry in Canola Oil (1 cup) the thinly sliced Fingerling Potatoes (2) for 2-3 minutes until crisp and golden. Remove from oil and season with Kosher Salt (1 tsp).
step 4
For the mussels: Heat Olive Oil (2 Tbsp) in a large saute pan.
step 5
Add the sliced Shallot (1), Garlic (1 clove), and Red Fresno Chili Pepper (1/2) and fry gently for 3-4 minutes until softened.
step 6
Pour in the Chicken Stock (2 cups), bring to the boil, then simmer for 10 minutes.
step 7
Add the Fresh Mussels (10 oz), cover with a lid, and steam for 5 minutes until all the mussels have opened.
step 8
Remove the mussels from the pan with a slotted spoon then strain the broth into a clean pan. Place back on heat and whisk in the Butter (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) to taste.
step 9
To serve: Spoon the corn salsa around the plate and arrange the mussels in the center. Pour the broth in the center and garnish with the potato chips and Microgreens (to taste).
step 9 To serve: Spoon the corn salsa around the plate and arrange the mussels in the center. Pour the broth in the center and garnish with the potato chips and Microgreens (to taste).

RECIPES TAG

Date Night
Fish & Seafood
Dinner
Valentine's Day
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