0 Ratings
Recipe courtesy of Shannon McQuaid
- 4 Servings +
.25 cup olive oil, divided
1 onion, diced
2 cloves garlic, whole, peeled
4 cobs corn, sliced into discs
juice and zest from 2 limes, divided
1 tsp chipotle chili powder, divided
0.25 cup mayonnaise
2 bottles beer (like corona)
5 lb mussels, cleaned and sorted
0.25 cup cilantro, divided
0.25 cup feta
1 lb potatoes, boiled, halved
In a large pot, sauté onion and garlic in 2 tbsp olive oil until softened.
Add corn, zest and juice from 1 lime, 1/2 tsp chipotle chili powder, mayonnaise, beer, mussels and cilantro. Cook on medium, covered, until mussels have opened (about 5-7 minutes).
Meanwhile, toss boiled potatoes in olive oil and remaining chipotle chili powder and roast at 425°F until golden brown.
To serve, divide mussels and roasted potatoes evenly on plates or shallow bowls, and garnish with lime zest and juice, chipotle chili powder, cilantro and feta. Enjoy!
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