Garlicky Mussels With Corn - cooking recipe

Ingredients

2 lbs mussels
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
2 scallions, white and green parts, thinly sliced
1 shallot, finely chopped
kosher salt, to taste
2 ears corn, kernels scraped from the cob
1/3 cup dry sherry (fino)
2 tablespoons unsalted butter

Preparation

Rinse mussels under cold water. Remove any hairy \"beards\" from the edge of the shells, then scrub with a vegetable brush. Discard any mussels with cracked shells, or which do not close when tapped firmly on the counter.
Heat oil in a large pot with a tight cover. Add garlic, scallions, shallot and a pinch of salt. Sweat aromatics until soft, about 3 minutes. Add corn and cook until beginning to soften, another 3 minutes.
Add sherry and bring to a simmer; maintain simmer until corn is cooked through, about 5 minutes. Add mussels and cover pot. Steam, stirring once or twice, until mussels are cooked through, 5-10 minutes. Discard any which do not open. Remove mussels to warmed bowls with a slotted spoon.
Add butter to pan juices and simmer until butter melts and sauce thickens slightly, about 2 minutes. Pour sauce over mussels and serve.