DiFebo's Southwest Mussels

Main Dish Seafood

Chef Lisa DiFebo shares this recipe from her restaurants - full of fresh season flavors and easy to make for a crowd!

Photography By Meghan Shupe | August 01, 2019

Ingredients

SERVINGS: 2-4 Serving(s)

½ cup olive oil
2-3 cloves garlic, minced
12 pieces andouille sausage (roasted and split, cut in half-moons)
1-2 cups chopped fresh tomatoes
1 quart (about 24) mussels
2-4 tablespoons fresh parsley
½-1 quart clam juice
Ladle corn stock (if available)
1 ear corn, cut in thirds
1 cup corn shucked
2 tablespoons butter
Drop cream
2-4 tablespoons cilantro
Pinch cumin
½ cup lime juice
Linguine or other pasta, cooked to taste
Fresh cilantro for garnish

Preparation

In Dutch Oven or other large pan, heat oil and slightly brown the garlic. Add andouille sausage and tomatoes, cook for 1-2 minutes letting all the flavors melt together. Add washed mussels and fresh parsley and cook for another 1-2 minutes. Add clam juice, both shucked and raw whole corn, a ladle of corn stock, butter and cream. Cover and simmer until the mussels have opened. Stir in cilantro, cumin and lime juice. Serve immediately in a pasta bowl, over linguine or your favorite pasta, garnished with fresh whole cilantro.