Mexican Street Corn Mussels with Smoky Roasted Potatoes

Recipe courtesy of Shannon McQuaid


- 4 Servings +


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!