Plummelo

Ingredients (yields Serves 2 servings)

• This is an exclusive recipe from Melissa Clark's In the Kitchen with A Good Appetite
• 
• 2 pounds mussels
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves
• 2 scallions, white and green parts, thinly sliced
• 1 shallot, finely chopped
• Kosher salt to taste
• 2 ears corn, kernels scraped from the cob
• 1/3 cup dry (fino) sherry
• 2 tablespoons unsalted butter

Cooking Instructions

This is an exclusive recipe from Melissa Clark's In the Kitchen with A Good Appetite
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. Saute until the shallots and garlic are softened, 3 minutes. Add the corn and continue to saute until it begins to soften, about 3 minutes longer.
3. Pour in the sherry and bring to a simmer. Let simmer until the corn is cooked through, about 5 minutes. Add the mussels and cover the pot. 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.
4. Add the butter to the pan juices and simmer until the butter is melted and the sauce is slightly thickened, about 2 minutes. Pour the mixture over the mussels and serve immediately.