Recipe: Corn Soufflé

The last time I had corn soufflé was almost two years ago. Then during the Christmas season, a co-worker was talking about how they made the soufflé for their Christmas dinner. So it was time for me to make some to quench the craving. This is really easy to make and you can easily get the ingredients in the grocery store.

Ingredients:
1 bag (10.8 oz) sweet corn
1 can (14 3/4 oz.) sweet corn cream style
1 stick butter
1 Jiffy corn muffin mix
1 8oz. sour cream

Preparation
1. Heat oven to 350 degrees. Meanwhile, mix all the ingredients together. Pour the mixture into a greased dish. Bake for 1 hour.

Recipe: Steamed Mussels

This is really easy to make.

Ingredients:
Juice of 1 lime
2 cooked corns, half
bunch of parsley, loosely chopped
2 lbs wild mussels
2 garlic cloves, minced
2 tablespoon butter
pinch red pepper flakes
1 cup olives
1 cup Red Wine Vinegar

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells.
Heat oil in a stockpot. Saute garlic. Add the mussels and give them a good toss.
Add red wine vinegar, lime juice and pepper flakes. Cover the pot and steam over medium-high 5 minutes until the mussels open.
Toss in parsley, corn and butter and steam for another minute.

Remember, the juice is good for dipping hot garlic bread.

Serves 2