Grilled Peach, Corn and Prosecco Mussels

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Crossover dishes have my heart this week and this one is just so special. Mussels cuddle up to late summer produce in a sparkling broth that says, “sure, it’s almost soup season but let’s keep the prosecco thing going a little while longer.” Grill up plenty of bread to sop up the pleasing stock – and then invite me over, please.  -Maggie

Having recently returned from a farewell-to-summer week on Cape Cod, I couldn’t have been more in the mood to cook up a mussel dish. Inspiration wasn’t far; meandering around the neighborhood reminiscing about the beach, cocktails and oysters, it was next to impossible to ignore the near-ripe peaches hanging over the sidewalks. Who knew there were so many peach trees in the city?

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That’s when the idea struck me: combine local peaches with fresh mussels in a dish that celebrates all things summer, by welcoming in autumn’s bounty.

While sorting through the vast variety of peaches available at my local market, I was drawn to the oddly shaped and aptly named Donut Peach. It looks as it sounds – like the healthy version of a cider donut. Just next to the peaches were fresh picked ears of Massachusetts-grown corn, a delight I can never pass up. I added them to my bag, and the meal began to come together.

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I thought the mussels could use just a dash of heat as well, so in went the cubanelle peppers. To add a bit of sweetness to the dish, I chose prosecco for the broth base, which meant that I had to provide lots of toasty bread, for sopping up the flavors once all the mussels had disappeared from sight.

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Honestly, I wasn’t sure if the peaches would hold together for this dish, especially when I tacked on yet another element of flavor by quickly grilling the peaches and the corn over hot flames. Happily the peaches held up as delicious chunks that cozied up next to the mussels in their individual shells.

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I garnished the dish with a few bits and pieces of basil and cilantro, and couldn’t stop  once I dug in. The meal was incredibly filling, yet was bursting with vegetables. The french bread soaked in the flavorful yet light broth provided an added degree of satiation.

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Have you experimented with unorthodox ingredients in your mussels dishes? How did it come out? I would love to hear!

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Peach, Corn and Prosecco Mussels

Serves: 2 for a main, and 4 as an appetizer

Ingredients:

  • 2 fresh donut peaches (regular peaches will work as well)
  • 2 ears of corn
  • 1 large cubanelle pepper
  • 1 large shallot
  • 1 leek, washed
  • 1 loaf of french bread
  • Olive oil, for the bread
  • 1/2 cup of butter
  • 1/2 bottle of prosecco
  • 2 pounds of fresh mussels (figure 1-pound of mussels per person), cleaned
  • Handful of basil, washed and dried, for garnishing
  • Handful of cilantro, washed and dried, for garnishing
  • Lime, sliced, for serving

Directions:

  1. Start by cutting the peaches into thick slices lengthwise. Place them on a heated grill with the corn, and grill over flames until charred slightly. The corn will take longer to grill, and be sure to watch the peaches so they don’t get too soft. Remove from grill and set aside.
  2. On a large cutting board, chop the peaches, cubanelle (with seeds) and shallot into 1/4- to 1/2-inch chunks. Slice the kernels off of the corn. Chop the white of the leek into 1/2-inch rounds.
  3. Slice the loaf of french bread into thickness of your choosing (1/2- to 3/4-inch is good here) and lightly coat each side with olive oil. Grill over flames long enough to toast on both sides. Set aside.
  4. Heat up the butter in a large pot and add the cubanelle pepper, shallot, and leek. Once they sauté for a few minutes, add in the prosecco. Heat about 1 minute over high heat and then add in the mussels and cover. Leave for 3 minutes.
  5. Uncover the pot and add in the corn and peaches. Stir if you can and cover and let cook for about 2 more minutes. You will know the mussels are done because they will pop wide open. Do not overcook, as you will get tough, rubbery mussel meat.
  6. Transfer into a serving dish and garnish with herbs. Plate with fresh grilled bread and a side of lime.
Photos taken and styled by Matthew Petrelis.

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Comments

  • linda

    Easy access to fresh mussels makes them one of our favorite things to eat. Your recipe sounds incredible as I never would have thought of combining these ingredients.

    • I love adding a dry prosecco to broth or pan sauces. It’s just a little bit different! Have a perfect weekend, Linda! Thanks so much for visiting again. 🙂 xo

  • {Gail} A Stack of Dishes

    I love this recipe! Pinned!!