Mussels in chilli sauce

Name: Mussels in chilli sauce (Aji de choros)
Cuisine: Peruvian
Ingredients: rice and peas or boiled potatoes, to serve; rice and peas or boiled potatoes, to serve; 1 hard-boiled egg, sliced, to garnish; rice and peas or boiled potatoes, to serve; 15 ml/1 tbsp chopped parsley, to garnish; 2.5 ml/½ tsp ground black pepper; 5 ml/1 tsp ground turmeric; 45 ml/3 tbsp chilli sauce; 4 garlic cloves, crushed; 1 large red onion, finely chopped; 75 ml/5 tbsp vegetable oil; 12 slices white bread, reduced to crumbs; 12 slices white bread, reduced to crumbs; 350 ml/12 fl oz evaporated milk; 100 g/3¾ oz shelled walnuts; 1 kg/2¼ lb New Zealand greenshell mussels, fresh or frozen; 1 kg/2¼ lb New Zealand greenshell mussels, fresh or frozen; 1 kg/2¼ lb New Zealand greenshell mussels, fresh or frozen

Aji de choros

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Eating mussels is a must in the Peruvian capital, Lima, where they are plentiful on the nearby beaches, attached to the large rocks. Here they are cooked in an aji, a tasty dish that takes its name from the Peruvian chilli that is its key ingredient. Use large frozen mussels if you can’t find fresh.

Ingredients

1 kg/2¼ lb New Zealand greenshell mussels, fresh or frozen

Americas
Peru
Lima
Fish course
Pescatarian

Method

If using fresh whole mussels, scrub them, and remove the beards. Discard any that are open and fail to close when tapped sharply. Place the mussels in a large pan with 2 litres/3½ pints/8 cups water. Bring to the boil then reduce the heat and simmer for 20 minutes. Drain, reserving the stock, and discarding any mussels that do not open.
Remove all but 12 mussel

Ingredients

Method

Photos