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mussels

CHOROS A LA CHALACA / Mussels Peruvian Style

Posted Mon, 08/31/2009 - 10:30 by marie

Ingredients :

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
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.

Peruvian Style Mussels

Posted Sat, 02/07/2009 - 21:06 by CitizenFood

Serves 4

20 fresh mussels, scrubbed and beard removed
2 medium onions, finely chopped
2 hot peppers, seeded, deveined and chopped
1 1/2 tablespoons parsley, finely chopped
1/2 tomato, peeled,seeded and diced
1 cup sweet corn kernels, cooked
1 tablespoon oil
3 key limes, juiced
Salt and pepper
1 key lime, cut in wedges

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.

Choros a la Chalaca

Posted Sat, 02/07/2009 - 20:58 by CitizenFood

Serves 4

36 mussels (boiled until open, left intact on a half shell)
6 tomatoes
3/4 cup cilantro, chopped
1 small red onion, minced
1 (16 ounce) can yellow peppers, pureed
1 teaspoon salt
1 tablespoon lime juice

Place the tomatoes, cilantro, onions, and blended aji's in a large bowl. Add the salt and the lime juice. Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.

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