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    CHOROS A LA CHALACA / Mussels Peruvian Style     

   Ingredients :
 
12 mussels tightly closed
2 medium size onions, finely chopped
Juice of 3 key limes
1 tablespoon aj amarillo fresco / fresh yellow aji (chili), blended
rocoto / red hot pepper, rinsed, seeded and deveined, finely chopped
1 tablespoon parsley, finely chopped
cups corn kernels, cooked
tomato, peeled, seeded and cut in small cubes
1 tablespoon oil
Salt
Pepper
1 key lime, cut in wedges to serve

   Preparation:

Rinse mussels thoroughly and scrub under running water. Discard any mussels that are not tightly closed.

Cook mussels in boiling water and remove from pan as soon as they open, to prevent overcooking them. Discard mussels that do not open. Cool.

Open mussels with a knife and place half on a serving dish.

Combine in a medium size bowl, onion, red hot pepper, tomato, parsley, corn, aj, oil, key lime juice, salt and pepper. Let mixture stand for 15 minutes.

Place approximately 1 tablespoon of this mixture over each mussel.

Serve with lime wedges.

3 4 servings

Other appetizers:
Tequenos
Beef Carpaccio with argula, parmesan and balsamic vinegar
Onion dip for appetizers
 


       
       
 
 
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