Juicy mussels in a white wine pan sauce,sweet corn, yellow onions, garlic, and tender baby spinach and cheddar biscuit dressing.
FEATURED STANDOUTS
Mussels
Fresh mussels have a mild, briny flavor that is often described as sweet and slightly fishy. The texture of mussels is tender and chewy, with a slightly crunchy exterior
Yellow Onions
Diced or sliced yellow onions, used for their savory flavor and ability to add depth to the dish.
Sweet Corn
Fresh sweet corn kernels, cut from the cob, providing a touch of sweetness and a contrasting texture.
Garlic
Minced or chopped garlic cloves, used for their pungent aroma and flavor.
Baby Spinach
Tender baby spinach leaves, added for a boost of nutrients and a vibrant green color.
Dry White Wine
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, used to de glaze the pan and add acidity and complexity to the dish.
Roux
A roux, made from butter and flour, used to thicken the broth and create a creamy texture.
Vegetable Broth
A flavorful vegetable broth, used as the base for the dish and to enhance the overall taste.
TIPS & TRICKS FOR THE BEST SOUTHERN SWEET CORN AND MUSSELS
What is a blond roux, and how is it used in cooking?
A blond roux is a cooked mixture of equal parts flour and fat, typically butter, that is cooked until it reaches a light golden color and gives off a nutty aroma. It’s a foundational element in cooking and serves as a thickening agent and flavor enhancer for sauces, soups, stews, and other dishes.
Prepping the mussels
I prefer to get shucked, cleaned and vacuum sealed mussels in natural juices. I find them to be meatier, fresher tasting and worry about cleaning or the shells. If you prefer to use the mussel in the shells, clean and debeard the mussels as you would for any recipe.
How to serve this recipe
Serve this recipe with cheddar biscuit dressing. The cheesy biscuits dressing make for a rich buttery addition to the dish , you can also make a orzo ,serve this recipe with pasta or even keep serving with a side of crusty sourdough bread.
Can you make this recipe with other seafood?
Yes, you can definitely adapt this recipe to incorporate various other types of seafood. Here are a few options and some considerations: Shrimp cooks quickly and pair well with the sweet corn and creamy broth. You can use peeled and de veined shrimp, or leave the shells on for extra flavor. Scallops offer a delicate sweetness and a slightly firmer texture. Sear them briefly to achieve a golden crust before adding them to the broth.
Use lump crab meat for a luxurious touch. Gently fold it into the finished dish to avoid breaking up the delicate crab pieces. Lobster adds a rich, decadent flavor. You can use cooked lobster meat or poach lobster tails in the broth. Clams are a classic alternative to mussels. Steam them in the broth until they open. Flaky white fish, such as cod or halibut, is also a nice choice if you’re looking for a heartier option.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cast iron skillet
Rubber spatula
Measuring cup and spoon
Cutting board and knife
SIMILAR INGREDIENTS TO
Dirty Rice Stuffed Onions
Cajun Chicken Quarters w/ Dirty Rice
Cajun Chicken + White Wine Cream Sauce+ Mushroom and Red Bean Rice
ENJOY THIS RECIPE WITH
Southern-Style Cornmeal-Crusted Catfish
MAHI MAHI & MUSCLE SPAGHETTINI
INGREDIENTS
- 1 lb Mussels
- 4 Tbsp Butter
- 1 Yellow Onion, diced
- 1 Ear of Corn, shucked
- 6 Garlic cloves, minced
- 6 oz Baby Spinach
- 4 Tbsp Flour
- ½ Cup White Wine
- 1 ½ – 2 Cups Vegetable Broth
- 2 Tbsp Parmesan Cheese, grated
- 1 Bay Leaf
- Sea Salt, to taste
- Black Pepper, to taste
INSTRUCTIONS
- Melt 3 Tbsp butter in a sauté pan over medium heat.
- Add diced onions and shucked corn to the melted butter. Sauté for 6 minutes, or until onions begin to brown. Season with salt and pepper, then add the bay leaf.
- Sprinkle flour into the pan and stir to combine.
- Pour in white wine and vegetable broth.
- Whisk gently and bring to a boil. Reduce heat to a simmer and cook for five minutes to thicken the sauce.
- Once slightly reduced, add garlic, mussels, baby spinach, and parmesan cheese. Cook just until heated through and season with salt and pepper.
- Toss gently. Once the spinach has wilted, add the remaining butter and serve.
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