Maize & Mussel Stew

Dimitrios Menagias, chef at City Beer Hall in Albany, shared with us a Maize and Mussel Stew that is perfect for a communal meal with friends.
August 31, 2016

About this recipe

This hearty, rustic stew is perfect for a communal meal with old friends. 


Serves 4-6

6 ears corn (Davenport Farms grows specialty non-GMO sweet in Stone Ridge)

1 teaspoon vegetable oil

1⁄2 pound bacon, cut into lardons (Flying Pigs is great)

2 shallots, small dice

6 tomatillos, husked, washed and quartered

1⁄2 poblano, small dice

3 garlic cloves, small dice

1 pound black mussels, scrubbed and de-bearded

8 ounces corn stock (recipe to follow)

4 ounces bourbon (Woodford Reserve is what Dimitrios uses, Hudson Baby Bourbon is also wonderful)

1⁄2 teaspoon smoked paprika

Salt, to taste

1⁄2 teaspoon black pepper, freshly ground

1 tablespoon unsalted butter

4 basil, fresh large leaves, chiffonade

1 loaf peasant bread, sliced thick and lightly toasted

Shuck corn, reserving silk for stock, and grill corn on the cob over charcoal until lightly toasted; do not let the kernels get too dark or they will start to dry out and get bit- ter. Cut kernels off cob, reserving cob and putting kernels to the side. In a heavy pot over medium-high heat, add oil and bacon; when bacon begins to render, add shallots, tomatillos and poblano. Reduce the heat and simmer until shallots are translucent and bacon browns. Add garlic and mussels to the pot, stir well and add corn stock and bourbon, paprika, salt and pepper. Simmer until mussels open; add butter and corn. Garnish with basil chiffonade. Serve with crusty baguette. 

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City Beer Hall's Maize and Mussel Stew

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