Oh my, these mussels & charred corn with coconut tomato sauce are going to be a highlight (and necessity) of your summer!
We all know that the most crucial part to any mussels dish is the sauce or broth it’s served in. It’s got to be extremely flavorful and just the right consistency for crusty pieces of charred bread to be swirled around in and devoured.
Well this coconut tomato sauce hits all the right notes and definitely passes the “grilled bread test”, as I like to call it. It comes together in one pot and simmers while the grill does its magic on some corn and green onions. The charred flavor from the grilled vegetables and bread is the perfect match for the sweet, rich tomato sauce.
I love serving this for a crowd in a big serving bowl or skillet out in the backyard, for everyone to grab a few mussels and dive right into that addicting sauce.
- 3 ears of corn
- kosher salt, as needed
- olive oil, as needed
- 2 large shallots, thinly sliced
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can coconut milk
- 1 cup water
- 1 bunch green onions
- 1 lb mussels, cleaned
- 1 lime, juiced
- grilled bread, for serving
- 1. Heat the grill over high heat.
- 2. Bring a large pot of water to a boil. Add a heaping amount of salt. Blanch the corn for 4 minutes. Transfer the corn to a bowl of ice water to cool. After a couple of minutes, remove the corn to paper towels to dry.
- 3. Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom of the pan. Add the shallots. Lower the heat and sauté for about 6 minutes until tender and slightly caramelized.
- 4. Add the cherry tomatoes. Let cook until “burst” and caramelized, about 8-10 minutes. Stir in the garlic. Stir in the tomato paste and let cook for about 1 minute.
- 5. Stir in the coconut milk and water. Bring to a simmer over medium heat, reduce the heat again, and let simmer for about 20-25 minutes on low.
- 6. Meanwhile, toss the cooled ears of corn and the green onions with a small amount of oil and season with salt. Grill the corn and green onions until tender and slightly charred.
- 7. Once grilled, cut the ears of corn in half. Trim the ends off the green onions and roughly chop them.
- 8. Once the coconut tomato sauce has reduced, stir in the mussels. Cover the pot and let the mussels cook for a few minutes. When the mussels open, they’re ready.
- 9. Stir in the lime juice and charred green onions. Place the grilled corn in a serving bowl or skillet. Pour the mussels and sauce over top. Serve with grilled bread.