12 mussels tightly closed
2 medium size onions, finely chopped
Juice of 3 key limes
1 tablespoon ají amarillo fresco / fresh yellow aji (chili), blended
½ rocoto / red hot pepper, rinsed, seeded and deveined, finely chopped
1 ½ tablespoon parsley, finely chopped
¾ cups corn kernels, cooked
½ tomato, peeled, seeded and cut in small cubes
1 tablespoon oil
1 key lime, cut in wedges to serve
Rinse mussels thoroughly and scrub under running water. Discard any mussels that are not tightly closed.
Cook mussels in boiling water and remove from heat as soon as they open, as 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, blended yellow pepper (ají), oil, key lime juice, salt and pepper. Let mixture stand for 10 minutes.
Place approximately 1 tablespoon of this mixture over each mussel.
Serve with lime wedges.
3 – 4 servings