Callao-style mussels

Name: Callao-style mussels (Choros a la Chalaca)
Cuisine: Peruvian
Ingredients: 2 chillies, seeded and finely chopped; 15 ml/1 tbsp finely chopped parsley; juice of 1 lime or ½ lemon; juice of 1 lime or ½ lemon; 20 New Zealand greenshell mussels, defrosted overnight in the refrigerator if using frozen; 1 corn cob; 1 medium red onion, very finely chopped; 45 ml/3 tbsp vegetable oil; salt and ground black pepper; salt and ground black pepper; lime wedges, to serve

Choros a la Chalaca

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Mussels from the Pacific coast are unique. If you are able to buy them fresh they produce a delicious stock when cooked, but for most of us they can only be bought frozen. Some Peruvians prefer to cut away the dark stomach area before serving.

Ingredients

20 New Zealand greenshell mussels, defrosted overnight in the refrigerator if using frozen
1 corn cob
1 medium red onion, ve

Americas
Peru
Fish course
Gluten-free
Pescatarian

Method

Scrub the mussels and remove the beards. Discard any that are open and fail to close when tapped. Put in a large pan with a little water and bring to the boil over a high heat. Cook for 5-10 minutes until all the shells have opened. Drain the mussels (the stock can be frozen for another seafood dish) and remove one side of each shell, leaving the mussel in the other half

Ingredients

Method

Photos