Recipe 2: CHOROS A LA CHALACA / Chalaca Style Mussels

CHOROS A LA CHALACA / Chalaca Style Mussels

 Ingredients:

• 12 mussels, firmly closed  
  
• 2 medium onions, finely peeled
• Juice from 3 to 4 lemons
• 1 tablespoon of yellow chili sauce
• ½ of a rocoto red pepper, cleaned, without veins and seeds, well washed and finely sliced.
• 1 ½ tablespoons of finely chopped parsley
• ¾ cups of corn, boiled and threshed.
• ½ cup of tomatoes, peeled, remove the seeds and dice them (cut into squares).
• 1 tablespoon of oil
• Salt
• Pepper
• 1 lemon cut into 4 to serve

Preparation:

Clean the mussels, removing the beards and algae. Next, Wash them and, finally, clean them with a brush.

Eliminate any mussel that is not firmly closed.

Cook the mussels in boiled water and remove them as they open to avoid overcooking them. Eliminate the ones that do not open. Leave them cooling.

Open the mussels and place half of them in a plate or a serving food source.

Mix in a separate bowl the onions, rocoto red pepper, tomatoes, parsley, threshed corn, lemon juice, yellow chili, oil, salt and pepper. Leave the mix resting for about 5 to 10 minutes.

Place approximately 1 tablespoon of this mix over each mussel.

Serve with lemon cut in half.

3 to 4 Servings

Enjoy!