Shellfish with corn and cilantro in white wine
4 servings
30 minutes
This recipe is an ode to Mexican cuisine, a combination of fresh seafood, sweet corn, and fragrant cilantro in white wine. Such dishes trace back to the traditions of Mexico's coastal regions, where fish and shellfish have long been paired with local spices. Shellfish simmered in white wine acquire a refined taste, while jalapeño adds a mild heat that highlights the sweetness of corn. Shallots lend a delicate spiciness to the dish, and cilantro refreshes the aroma. This dish is perfect for a warm summer evening: its lightness and rich flavor make it an excellent choice for a friendly dinner with a glass of chilled white wine.
1
In a large pot, heat olive oil. Add thinly sliced shallots and seeded, thinly sliced jalapeño. Cook, stirring, for 2 minutes.
- Extra virgin olive oil: 2 tablespoons
- Shallot: 1 piece
- Jalapeno pepper: 1 piece
2
Pour in the wine and bring to a boil.
- Dry white wine: 0.3 glass
3
Then quickly add the clams and sliced corn cobs. Cover with a lid and cook, stirring, for 5-7 minutes. After that, remove the unopened shells.
- Clams: 12 pieces
- Baby corn: 2 pieces
4
Divide into 2 serving bowls and sprinkle with cilantro. Serve immediately.
- Chopped cilantro (coriander leaf): to taste
