Creamy Paprika Mussels with Toasted Corn and Lime

Instructions

1. 1

   1. Check the mussels and discard any that are cracked or stay open after being tapped. Rinse them under cold water and set aside.

2. 2

   2. Heat a large skillet or wide pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the corn for 3 to 4 minutes, stirring, until it develops golden spots and a toasted aroma. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) olive oil and the butter. Cook the shallot over medium heat for 2 to 3 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   4. Add the smoked paprika, stir for 10 seconds, and pour in the white wine. Cook over medium-high heat for 2 minutes to reduce slightly. Add the fish stock, cream, lime zest, salt, and black pepper, and stir well.

5. 5

   5. Raise the heat until the sauce reaches a gentle simmer, about 195-205°F (90-96°C). Add the mussels, cover the pot, and cook for 5 to 7 minutes, shaking the pot once halfway through, until the mussels open.

6. 6

   6. Remove the lid, discard any mussels that did not open, and add the toasted corn, lime juice, and parsley. Stir gently for 1 minute to combine without breaking the mussels.

7. 7

   7. Taste the sauce and adjust salt and pepper if needed. Serve immediately in shallow bowls or a large serving bowl, spooning the creamy sauce over the mussels and corn.