Peruvian Mussels with Corn Salsa l Jen Phanomrat



Here’s Jen’s new arm day routine: grab a mussel, put it in your mouth, and repeat. Boom. Build muscle with mussels in no time.

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For the mussels:
1 dozen mussels, cleaned
1 cup beer

For the salsa:
½ cup cooked corn
⅓ cup red onion, small dice
½ cup tomato, small dice
2 garlic cloves, minced
1 tbsp chili peppers, minced
3 tbsp cilantro, chopped
4 tbsp lime juice
Salt and pepper, to taste


Place mussels and beer in a pot, and cook on medium heat. Once all the shells have opened, turn off the heat and set mussels aside to cool.

Combine all salsa ingredients in a bowl.

Remove one half of the mussel shells, place on a platter, and spoon the salsa over the remaining mussels on the half shell.

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