Cook the Book: Garlicky Steamed Mussels with Corn and Sherry

Ingredients

• 0.3 cup sherry dry (fino)
• 2  ears corn 
• 4  garlic clove minced
• 2 servings kosher salt to taste
• 2 pounds mussels 
• 1 tablespoon olive oil extra virgin extra-virgin
• 2  spring onion white green thinly sliced
• 1  shallots finely chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• knife
• pot
• slotted spoon

Directions

1. Rinse the mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub the shells well with a vegetable brush.
2. In a soup pot with a tight-fitting cover, heat the olive oil, then add the garlic, scallions, shallot, and a pinch of salt. Sauté until the shallots and garlic are softened, 3 minutes.
3. Add the corn and continue to sauté until it begins to soften, about 3 minutes longer.
4. Pour in the sherry and bring to a simmer.
5. Let simmer until the corn is cooked through, about 5 minutes.
6. Add the mussels and cover the pot.
7. Let the mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer the mussels to bowls. Discard any that have not opened.
8. Add the butter to the pan juices and simmer until the butter is melted and the sauce is slightly thickened, about 2 minutes.
9. Pour the mixture over the mussels and serve immediately.