Mexican Street Corn Mussels with Smoky Roasted Potatoes
Recipe courtesy of Shannon McQuaid
Featured PEI Ingredients
- Mussels
Directions
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!
